Butternut squash, kale, and leek soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Butternut squash, kale, and leek soup calories by ingredient
Introduction
A delicious and light addition to any fall meal. Can adjust for veggies available at time. Also can adjust spices per your liking. Works best by using a Dutch oven. A delicious and light addition to any fall meal. Can adjust for veggies available at time. Also can adjust spices per your liking. Works best by using a Dutch oven.Number of Servings: 6
Ingredients
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Smart balance butter blend (1 tbsp)
Olive oil (1 tbsp)
1 medium butternut squash, peeled and cubed
3 leeks
1 bunch leafy kale
4 cups stock (I used chicken, veggie would work too)
1/2 tsp salt
1/2 tsp pepper
pinch of various spices (I used coriander, cumin, cinnamon, and allspice to give it a moroccan taste)
Directions
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.
Member Ratings For This Recipe
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