Butternut Squash and Leek Soup
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 93.4
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 848.2 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 2.8 g
- Protein: 3.3 g
View full nutritional breakdown of Butternut Squash and Leek Soup calories by ingredient
Introduction
This recipe is great for batching and freezing leftovers for lunches or dinners when you don’t want to cook but want feel good food that is still healthy. It's one of my favorite soups. This recipe is great for batching and freezing leftovers for lunches or dinners when you don’t want to cook but want feel good food that is still healthy. It's one of my favorite soups.Number of Servings: 16
Ingredients
-
1 large Butternut Squash - halved lengthwise
4 Tbsp Olive Oil
3 large Leeks, white and light green parts only, washed, split lengthwise and cut into 1/2 -inch pieces
1 tsp dried Thyme
2 quarts (8 cups) Chicken Stock
4 tsp Salt
1 tsp Pepper
Tips
Freezes and reheats well for lunches and fast dinners. Garnish with any of the following if desired (but you will have to add it for the nutritional info):
Bacon
Parmisian cheese
Sour Cream
Chives.
I enjoy it best plain.
Enjoy!
Directions
Heat oven to 350.
Place squash meat side down on a baking sheet and bake until tender, about 90 minutes. Let cool slightly. Scoop out and discard the seeds. Scrape the squash from the skin. Should produce ~ 5 cups.
In a large pot, heat oil over low heat. Add the leeks and thyme and cook, stirring occasionally, until the leeks are soft and lightly brown, about 40 minutes.
Stir the squash, stock and salt into the leek mixture.
Simmer over moderate heat for 20 minutes.
Using a convection blender, puree the soup until smooth. (You can use a blender.)
Add pepper.
Serve hot.
Serving Size: Makes 16 1-cup servings
Place squash meat side down on a baking sheet and bake until tender, about 90 minutes. Let cool slightly. Scoop out and discard the seeds. Scrape the squash from the skin. Should produce ~ 5 cups.
In a large pot, heat oil over low heat. Add the leeks and thyme and cook, stirring occasionally, until the leeks are soft and lightly brown, about 40 minutes.
Stir the squash, stock and salt into the leek mixture.
Simmer over moderate heat for 20 minutes.
Using a convection blender, puree the soup until smooth. (You can use a blender.)
Add pepper.
Serve hot.
Serving Size: Makes 16 1-cup servings
