butternutsquash/leek soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 86.9
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 619.2 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 0.5 g
  • Protein: 3.2 g

View full nutritional breakdown of butternutsquash/leek soup calories by ingredient
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Number of Servings: 12

Ingredients

    8 cupes of cubed/peeled butternut squash
    4 cups chopped white portion of leeks
    6 cups chicken broth
    1/2 cup white wine

Directions

combine all ingredients and bring to a boil
reduce heat and let simmer for 30-40 mins until squash is tender
put all ingredients in blender
add salt/ white pepper and herb butter with chives to taste.

Number of Servings: 12

Recipe submitted by SparkPeople user TLBOARDMAN23.

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