Butternut squash, kale, and leek soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Smart balance butter blend (1 tbsp)Olive oil (1 tbsp)1 medium butternut squash, peeled and cubed3 leeks1 bunch leafy kale4 cups stock (I used chicken, veggie would work too)1/2 tsp salt1/2 tsp pepperpinch of various spices (I used coriander, cumin, cinnamon, and allspice to give it a moroccan taste)
Clean and slice the leeks in half rounds and sauté them in the bottom of your soup pot in the olive oil and butter until soft. Add the cubed squash and continue to sauté for a few minutes. Add the stock, salt and pepper, and spices. Bring to a boil and then turn down to simmer, covered, for 20-30 minutes until squash is soft and soupy yet retains some of its chunky texture.
Chop or tear the kale leaves into small pieces and stir into the soup, cooking for another 5-10 minutes. The kale should be tender and a vibrant darker green.
Makes approximately 6 one cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user JLHNELL.
Chop or tear the kale leaves into small pieces and stir into the soup, cooking for another 5-10 minutes. The kale should be tender and a vibrant darker green.
Makes approximately 6 one cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user JLHNELL.
Nutritional Info Amount Per Serving
- Calories: 131.2
- Total Fat: 4.5 g
- Cholesterol: 2.2 mg
- Sodium: 574.1 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 4.8 g
- Protein: 5.1 g
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