Golden Winter Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 176.8
  • Total Fat: 4.8 g
  • Cholesterol: 10.6 mg
  • Sodium: 1,135.5 mg
  • Total Carbs: 27.9 g
  • Dietary Fiber: 5.1 g
  • Protein: 9.0 g

View full nutritional breakdown of Golden Winter Soup calories by ingredient
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Hearty vegetable soup - butternut squash adds a hint of sweetness Hearty vegetable soup - butternut squash adds a hint of sweetness
Number of Servings: 8


    2 tablespoons butter (unsalted)
    5 cups(1/2 inch) cubed peeled butternut squash (about 1 1/2 pounds)
    2 cups (1/2 inch) cubed peeled russet potato (about 12 ounces)
    1 teaspoon kosher salt
    1/2 teaspon ground black pepper
    2 cups sliced leek (about 2 medium)
    4 cups fat free less sodium chicken borth
    1 cup fat free half and half
    3 tablespoons chopped chives for garnish


1. Melt butter in a large Dutch oven over medium -high heat. Add squash, potato, salt, and pepper to pan saute 3 minutes. Add leek; saute 1 minute. Stir broth; bring to boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Place half of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid spatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half and half. Cover and keep warm.

Ladle 1 cup soup into each of 8 bolws; top each with about 1 tsp. chives.

Yields 8 one cup servings.

This recipe is from Jan/Feb 2008 cooking light -

Number of Servings: 8

Recipe submitted by SparkPeople user ATOCHA.

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