butternut squash and leek Healthy soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 152.7
  • Total Fat: 3.2 g
  • Cholesterol: 3.6 mg
  • Sodium: 205.1 mg
  • Total Carbs: 26.9 g
  • Dietary Fiber: 4.5 g
  • Protein: 5.6 g

View full nutritional breakdown of butternut squash and leek Healthy soup calories by ingredient


Introduction

tasty butternut squash and leek soup tasty butternut squash and leek soup
Number of Servings: 10

Ingredients

    1 tbsp olive oil
    Onions, raw, 200 grams
    Carrots, raw, 1 large (7-1/4" to 8-1/2" long)
    Celery, raw, 3 stalk, medium (7-1/2" - 8" long)
    Garlic, 3 cloves
    Barley, pearled, raw, 100 grams
    Leeks, 6 leek
    Chicken stock, home-prepared, 5 cup
    Butternut Squash, 400 grams
    Water, tap, 2000 mL

Directions

Sweat onion and garlic in oil for 5 minutes stirring so nothing sticks throughout adding all the ingredients. Add any herb (rosemary is good) and salt and pepper as required. Add sliced leeks for 3 mins then add chopped celery and carrot and squash, cook another 3 mins. Rinse pearl barley and add, stirring to mix then add boiling stock. Add water, put lid on and turn down heat so it's simmering. cook until the vegetables are soft, stirring occasionally.

Serving Size: makes 10 x 250ml servings

Number of Servings: 10

Recipe submitted by SparkPeople user POPPYARTHUR.