Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2.5 cup Butternut Squash 1.5 cup, cubes Squash, winter, acorn, cooked, baked, with salt 2.5 cup Swanson Vegetable Stock Certified Organic (by LAOKEEFE) 2 leek Leeks, (bulb and lower leaf-portion), cooked, boiled, drained, with salt 1 tbsp Butter, unsalted
Preheat oven to 400 degrees. Slice, seed & peel acorn squash by cutting in wedges. Cut bottom off butternut squash then peel, slice and seed. Cut into pieces roughly same size as acorn squash. Bake on large cookie sheet for 45-60 minutes.
In the meantime slice, wash and saute the white parts of the leek in melted butter until translucent or brown. Remove from heat. Add stock and squash; puree with immersion blender until desired consistency (I like a few chunks, not entirely smooth). Add parsley or cilantro if desired. Salt and pepper to taste. Add 2T heavy cream for richness if desired. Serve and enjoy!
Serving Size: makes 7 1-cup servings
In the meantime slice, wash and saute the white parts of the leek in melted butter until translucent or brown. Remove from heat. Add stock and squash; puree with immersion blender until desired consistency (I like a few chunks, not entirely smooth). Add parsley or cilantro if desired. Salt and pepper to taste. Add 2T heavy cream for richness if desired. Serve and enjoy!
Serving Size: makes 7 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 68.2
- Total Fat: 1.6 g
- Cholesterol: 3.9 mg
- Sodium: 342.5 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 2.9 g
- Protein: 1.0 g
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