Directions:
- In a saucepan, over medium heat, melt the butter.
- Add the leeks and saute about 5 minutes or until softened and transulucent.
- Stir in 1 cup of the broth along with the squash; bring to a boil, reduce heat and simmer until just tender.
- Transfer the squash mixture to a blender or food processor and puree until smooth.
- Return puree to the saucepan and add the remaining broth and milk.
- Add poultry seasoning, salt and pepper to taste.
- Heat through and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 159.89 Kcal (669 kJ) | ||
| Calories from fat | 57.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.38g | 10% | |
|---|---|---|---|
| Cholesterol | 18.32mg | 6% | |
| Sodium | 600.52mg | 25% | |
| Potassium | 576.99mg | 12% | |
| Total Carbs | 18.23g | 6% | |
| Sugars | 7.92g | 32% | |
| Dietary Fiber | 2.45g | 10% | |
| Protein | 6.75g | 13% | |
| Vitamin C | 22.4mg | 37% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.8mg | 10% | |
| Calcium | 163.9mg | 16% | |
| Amount Per 100 g | |||
| Calories | 34.59 Kcal (145 kJ) | ||
| Calories from fat | 12.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.38g | 10% | |
|---|---|---|---|
| Cholesterol | 3.96mg | 6% | |
| Sodium | 129.9mg | 25% | |
| Potassium | 124.81mg | 12% | |
| Total Carbs | 3.94g | 6% | |
| Sugars | 1.71g | 32% | |
| Dietary Fiber | 0.53g | 10% | |
| Protein | 1.46g | 13% | |
| Vitamin C | 4.8mg | 37% | |
| Iron | 0.4mg | 10% | |
| Calcium | 35.5mg | 16% | |
* 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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