Home » Lunch » Leek & Butternut Squash Soup
READY IN: 50mins
INGREDIENTS
1⁄4 cupbutter 2leeks, sliced 1stalkcelery, chopped 4garlic cloves, minced 3cupsvegetable broth or 3 cupschicken broth 1mediumbutternut squash, peeled, seeded, cut in cubes 2mediumcarrots, sliced 1Granny Smith apples, peeled, cored and sliced 1sprigfresh sage 1⁄2 teaspoonground ginger 1⁄4 teaspooncayenne pepper 1dashcinnamon 1dashnutmegsalt and pepper (to taste, skip the salt if using canned broth) 3⁄4 cuphalf-and-half creamNUTRITION 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 Carbohydrate34 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
