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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 203.4
  • Total Fat: 4.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 318.4 mg
  • Total Carbs: 41.0 g
  • Dietary Fiber: 4.2 g
  • Protein: 4.7 g

View full nutritional breakdown of Butternut Squash, Leek and Potato Soup calories by ingredient
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Butternut Squash, Leek and Potato Soup

Submitted by: LADYARCHER3

Introduction

This is a rich, delicious, low calorie soup. Contains potatoes, squash, mushrooms, leaks, and various spices-- all fresh ingredients. This is a rich, delicious, low calorie soup. Contains potatoes, squash, mushrooms, leaks, and various spices-- all fresh ingredients.
Number of Servings: 6

Ingredients

    Ingredients:

    Potato, raw, 2 medium (2-1/4" to 3-1/4" dia.), cubes
    Butternut Squash, 3 cup, cubes
    Leeks, 1 leek, sliced
    Onions, raw, 1 cup, chopped
    Fresh Basil, 5 leaves
    Fresh Sage, 3 sprigs
    Curry powder, 2 tbsp
    Chili powder, 2 tbsp
    Extra Virgin Olive Oil, 1 tbsp
    Lemon Juice, 2 tbsp
    Mushrooms, fresh, 2 cup, pieces or slices
    Garlic, 5 clove
    Rice Dream Vanilla Rice Milk, 2 cups
    Water, tap, 2 cup

Directions

In a large soup pot, heat up 1 tbsp olive oil and the lemon juice. Saute onion and leeks. When onion is translucent (about 2 mins) add garlic and minced basil, sage, and mint. Saute for 1 min, then add water, potatoes and squash (potatoes and squash should be the same size cubes). Water should just cover potatoes- add slightly more water if necessary. Add curry and chili powder, add more if you like more spice. Simmer gently for 5 mins, then add mushrooms and simmer gently until squash and potatoes are tender.

With a sieve spoon, remove about half the squash cubes and the leeks from the soup, add them together with the rice milk in a blender, and cream them together. Then add the thick mixture back into the soup. Potatoes, mushrooms, and some of the squash should remain whole and the overall soup should have a creamier consistency.

Simmer very low for another 5 mins and serve.

Makes about 6 servings, or 6 bowls.

Number of Servings: 6

Recipe submitted by SparkPeople user LADYARCHER3.






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