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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 197.3
  • Total Fat: 5.0 g
  • Cholesterol: 5.2 mg
  • Sodium: 1,190.1 mg
  • Total Carbs: 37.4 g
  • Dietary Fiber: 3.8 g
  • Protein: 5.1 g

View full nutritional breakdown of squash & leek soup calories by ingredient
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squash & leek soup

Submitted by: AIREDALEMOM


Number of Servings: 6

Ingredients

    Butternut Squash, 5 cup, cubes (remove)
    Leeks, 5 leek (remove)
    Carrots, raw, 3 cup, chopped (remove)
    Garlic, 3 cloves (remove)
    *Campbell's low sodium chicken broth, 4 cup (remove)
    Vegetable Broth, 2 cup (remove)
    Butter, unsalted, 1 tbsp (remove)
    Olive Oil, 1 tbsp (remove)
    Sage, ground, 1 tbsp (remove)
    Rosemary, dried, 2 tbsp (remove)

Directions

In the pan oil, on the heat and throw in your onion, celery, carrot, garlic, rosemary leaves, chile and a good pinch of salt and pepper. Cook gently for about 10 minutes until the vegetables are sweet and soft. Add the squash and the stock to the pan, bring to the boil and simmer for around 30 minutes.


Number of Servings: 6

Recipe submitted by SparkPeople user AIREDALEMOM.





TAGS:  Fish |

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