Directions:
- Combine squash, leeks, apples, broth and water in a 4-quart slow cooker.
- Cover and cook on high setting for 4 hours, or until squash and leeks are tender. Carefully purée the hot soup, in 3 or 4 batches, in a food processor or blender until smooth. Add seasoned salt and white pepper. Garnish with nutmeg and sour cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 723.66 Kcal (3030 kJ) | ||
| Calories from fat | 40.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.54g | 7% | |
|---|---|---|---|
| Cholesterol | 28.35mg | 9% | |
| Sodium | 358.98mg | 15% | |
| Potassium | 4397.95mg | 94% | |
| Total Carbs | 161.54g | 54% | |
| Sugars | 29.8g | 119% | |
| Dietary Fiber | 26.24g | 105% | |
| Protein | 29.07g | 58% | |
| Vitamin C | 259.4mg | 432% | |
| Vitamin A | 11.3mg | 378% | |
| Iron | 15.5mg | 86% | |
| Calcium | 680.9mg | 68% | |
| Amount Per 100 g | |||
| Calories | 45.08 Kcal (189 kJ) | ||
| Calories from fat | 2.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.28g | 7% | |
|---|---|---|---|
| Cholesterol | 1.77mg | 9% | |
| Sodium | 22.36mg | 15% | |
| Potassium | 273.94mg | 94% | |
| Total Carbs | 10.06g | 54% | |
| Sugars | 1.86g | 119% | |
| Dietary Fiber | 1.63g | 105% | |
| Protein | 1.81g | 58% | |
| Vitamin C | 16.2mg | 432% | |
| Vitamin A | 0.7mg | 378% | |
| Iron | 1mg | 86% | |
| Calcium | 42.4mg | 68% | |
* 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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