Butternut Squash, Potato and Leek Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 341.3
  • Total Fat: 8.8 g
  • Cholesterol: 19.0 mg
  • Sodium: 1,908.5 mg
  • Total Carbs: 49.8 g
  • Dietary Fiber: 4.3 g
  • Protein: 18.1 g

View full nutritional breakdown of Butternut Squash, Potato and Leek Soup calories by ingredient


Introduction

This is my daughters recepie, it's wonderful This is my daughters recepie, it's wonderful
Number of Servings: 4

Ingredients

    Butternut Squash
    3 Russet Potatos
    2 TB butter
    salt and pepper to taste
    2 cups Leeks
    4 cups chicken broth
    1 cup nonfat milk

Directions

Slice and peel a butternut squash. Slice and peel 3 russet potatos. Saute for 2-3 minutes in 2 tb butter, add salt and pepper to taste. Add 2 cups of leeks and 4 cups chicken broth. Simmer covered for 30 minutes, take off heat and mash with masher. Add 1 cup nonfat milk. Makes 4 servings. Tastes better the second day.

Number of Servings: 4

Recipe submitted by SparkPeople user LAURELCRAWFORD.