Cream of Squash and Leek Soup Recipe

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Ingredients:

Serving

2 small leeks
1/3 cup butter or margarine
2 medium butternut squash (about 4 lb), peeled, seeded, and cubed
6 cups chicken broth
1 1/2 tsp salt
1/4 tsp dried thyme
1/4 tsp pepper
1 cup whipping cream
1 cup milk
toppings: shredded parmesan cheese , chopped fresh chives or parsley

Directions:

Discard roots and green tops of leeks. Cut leeks in half lengthwise; rinse well, and chop.
Melt butter in Dutch oven over medium heat; add leeks, and sauté 4 minutes or until tender. Stir in squash and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until squash is tender. Remove from heat, and cool 10 minutes.
Process squash mixture, in batches, in a food processor or blender until smooth, stopping to scrape down sides. Return mixture to Dutch oven; stir in whipping cream and milk, and simmer, stirring occasionally, 20 minutes or until thoroughly heated. (Do not boil.) Serve with desired toppings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1968.32 Kcal (8241 kJ)
Calories from fat	881.21 Kcal
		% Daily Value*
Total Fat	97.91g	151%
Cholesterol	299.16mg	100%
Sodium	8909.17mg	371%
Potassium	8360.66mg	178%
Total Carbs	258.98g	86%
Sugars	55.66g	223%
Dietary Fiber	40.08g	160%
Protein	32.28g	65%
Vitamin C	502.3mg	837%
Vitamin A	18.9mg	630%
Iron	22.1mg	123%
Calcium	1469.5mg	147%

Amount Per 100 g
Calories	51.1 Kcal (214 kJ)
Calories from fat	22.88 Kcal
		% Daily Value*
Total Fat	2.54g	151%
Cholesterol	7.77mg	100%
Sodium	231.3mg	371%
Potassium	217.06mg	178%
Total Carbs	6.72g	86%
Sugars	1.45g	223%
Dietary Fiber	1.04g	160%
Protein	0.84g	65%
Vitamin C	13mg	837%
Vitamin A	0.5mg	630%
Iron	0.6mg	123%
Calcium	38.2mg	147%

* 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.

Tastes

salty
savory
bitter
sweet

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