SparkPeople Advertisers Keep the Site Free

5 of 5 (2)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 92.5
  • Total Fat: 3.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 624.0 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 3.4 g
  • Protein: 1.2 g

View full nutritional breakdown of Leek and Squash Soup calories by ingredient
Report Inappropriate Recipe

Leek and Squash Soup

Submitted by: MACROBIOTICHICK
Leek and Squash Soup

Introduction

This soup is scrumptious! It comes from one of my favorite cookbooks, Basic Macrobiotic Cooking by Julia Ferre. It's a great winter soup that's hearty and warm but not too heavy. This soup is scrumptious! It comes from one of my favorite cookbooks, Basic Macrobiotic Cooking by Julia Ferre. It's a great winter soup that's hearty and warm but not too heavy.
Number of Servings: 4

Ingredients

    1/2 tsp. sesame oil
    3 medium leeks; greens - thin rounds, whites - thin rounds
    1 medium winter squash, approx. 4 cups of 1/2-inch squares
    6 cups water
    1/4 tsp. salt
    2 tbsp. soy sauce or tamari

Directions

Heat the water in a kettle. Heat the oil in a large pot and saute the leeks with a pinch of salt until they are bright green. Add the winter squash and saute for another 1 to 2 minutes. Add the boiling water and sprinkle the remaining salt on top. Cover, bring to a boil, and simmer for 30 to 35 minutes over low heat. Add the soy sauce (to taste) after it's taken off the heat.

Makes 4 2-cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user MACROBIOTICHICK.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe