squash soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 lb of squash - winter type2 large potatoes2 medium leeks6 cups of chicken broth or vegetable broth1/4 tsp cinnamon1/4 tsp nutmegpepper to taste
Cut butternut, acorn, or other winter squash in half lengthwise, scoop out and discard the seeds, and place squash halves, flesh-side-down, in a baking dish. Add 1 to 2 inches of hot water, cover, and bake at 375 for 30 to 45 minutes until tender.
While the squash is baking- Cut leeks up to meduim green in 1/2" slices- clean by soaking in cold water for a few minutes.
Peel & cut potatotes in 1" cubes
Put clean leeks in a large pot with a 1/2" water & cook until tender.
Add potato, cinnamon & nutmeg, and the broth.
let it simmer until potatoes are tender.
when the squash in done, scoop out the flesh & add to the pot. Simmer for a few more minutes.
in small batches put in a food processor or blender & puree.
this soup can be frozen in individual portions
Number of Servings: 12
Recipe submitted by SparkPeople user AIREDALEMOM.
While the squash is baking- Cut leeks up to meduim green in 1/2" slices- clean by soaking in cold water for a few minutes.
Peel & cut potatotes in 1" cubes
Put clean leeks in a large pot with a 1/2" water & cook until tender.
Add potato, cinnamon & nutmeg, and the broth.
let it simmer until potatoes are tender.
when the squash in done, scoop out the flesh & add to the pot. Simmer for a few more minutes.
in small batches put in a food processor or blender & puree.
this soup can be frozen in individual portions
Number of Servings: 12
Recipe submitted by SparkPeople user AIREDALEMOM.
Nutritional Info Amount Per Serving
- Calories: 158.2
- Total Fat: 1.7 g
- Cholesterol: 1.4 mg
- Sodium: 868.2 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 6.0 g
- Protein: 8.7 g
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