Home » Lunch » Leek & Butternut Squash Soup
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READY IN: 50mins
INGREDIENTS 1 ⁄4 cup butter 2leeks , sliced 1stalk celery , chopped 4garlic cloves , minced 3cups vegetable broth or 3 cups chicken broth 1mediumbutternut squash, peeled, seeded, cut in cubes 2medium carrots , sliced 1Granny Smith apples, peeled, cored and sliced 1sprig fresh sage 1 ⁄2 teaspoon ground ginger 1 ⁄4 teaspoon cayenne pepper 1dash cinnamon 1dash nutmeg salt and pepper (to taste, skip the salt if using canned broth) 3 ⁄4 cup half-and-half cream NUTRITION INFO Serving Size: 1 (314) g
Servings Per Recipe: 6
Calories: 236.5
Calories from Fat 104 g 44 %
Total Fat 11.6 g 17 %
Saturated Fat 7.1 g 35 %
Cholesterol 31.5 mg 10 %
Sodium 113.2 mg 4 %
Total Carbohydrate 34 g 11 %
Dietary Fiber 5.4 g 21 %
Sugars 9.2 g 36 %
Protein 3.8 g 7 %
DIRECTIONS Saute leeks and celery in butter 10 minutes in medium soup pot. Add garlic and saute another minute. Add broth, squash, carrots, apples and sage. Bring to boil, then reduce and simmer 20 minutes. Remove sage, then puree mixture with a hand blender or by transferring in batches to a blender. Add seasonings and cream and reheat. Source: Read Full Article
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