Directions:
- Melt butter over low heat.
- . Stir in leeks and onion and cook until softened.
- Add squash, and nutmeg; stir for 2 minutes.
- Add stock; bring to a boil.
- . Simmer over medium heat, covered, until squash is tender, about 15 to 20 minutes.
- . Puree in a food processor or blender (do in two batches).
- . Season with salt and freshly ground pepper
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 577.46 Kcal (2418 kJ) | ||
| Calories from fat | 353.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.27g | 60% | |
|---|---|---|---|
| Cholesterol | 220.57mg | 74% | |
| Sodium | 176.05mg | 7% | |
| Potassium | 575.07mg | 12% | |
| Total Carbs | 8.95g | 3% | |
| Sugars | 2.92g | 12% | |
| Dietary Fiber | 1.54g | 6% | |
| Protein | 44.17g | 88% | |
| Vitamin C | 14.4mg | 24% | |
| Iron | 3.3mg | 18% | |
| Calcium | 60.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 184.03 Kcal (770 kJ) | ||
| Calories from fat | 112.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.51g | 60% | |
|---|---|---|---|
| Cholesterol | 70.29mg | 74% | |
| Sodium | 56.1mg | 7% | |
| Potassium | 183.27mg | 12% | |
| Total Carbs | 2.85g | 3% | |
| Sugars | 0.93g | 12% | |
| Dietary Fiber | 0.49g | 6% | |
| Protein | 14.08g | 88% | |
| Vitamin C | 4.6mg | 24% | |
| Iron | 1.1mg | 18% | |
| Calcium | 19.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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