Golden Butternut Squash Soup Recipe

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Ingredients:

Serving

5 medium leeks, sliced (white portion only )
2 tbsp butter
1 1/2 lbs butternut squash, peeled, seeded & cubed (about 4 cups)
4 cups chicken broth
1/4 tsp dried thyme
1/4 tsp pepper
1 3/4 cups cheddar cheese, shredded
1/4 cup sour cream
2 tbsp green onions, thinly sliced

Directions:

In large saucepan, saute leeks in butter until tender.
Stir in the squash, broth, thyme and pepper.
Bring to a boil.
Reduce heat;cover and simmer for 10-15 minutes or until the squash is tender.
Cool slghtly.
In a blender, cover and process squash mixture in small batches until smooth; return to the pan.
Bring to a boil.
Reduce heat to low.
Add the cheese; stir until soup is heated through and cheese is melted.
Garnish with the sour cream and onion.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	284.97 Kcal (1193 kJ)
Calories from fat	141.93 Kcal
		% Daily Value*
Total Fat	15.77g	24%
Cholesterol	48.14mg	16%
Sodium	805.11mg	34%
Potassium	716.46mg	15%
Total Carbs	25.2g	8%
Sugars	5.67g	23%
Dietary Fiber	3.83g	15%
Protein	11.32g	23%
Vitamin C	44.1mg	73%
Vitamin A	1.2mg	39%
Iron	3mg	17%
Calcium	362.1mg	36%

Amount Per 100 g
Calories	72.4 Kcal (303 kJ)
Calories from fat	36.06 Kcal
		% Daily Value*
Total Fat	4.01g	24%
Cholesterol	12.23mg	16%
Sodium	204.54mg	34%
Potassium	182.02mg	15%
Total Carbs	6.4g	8%
Sugars	1.44g	23%
Dietary Fiber	0.97g	15%
Protein	2.88g	23%
Vitamin C	11.2mg	73%
Vitamin A	0.3mg	39%
Iron	0.8mg	17%
Calcium	92mg	36%

* 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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