Directions:
- Heat oil in large saucepan. Add leeks and cook gently until tender and fragrant.
- Add apple, squash and potato. Combine well. Add stock and seasonings. Bring to a boil. Reduce heat, cover and simmer gently for 30 minutes or until squash is very tender.
- Puree soup. If too thick, add more stock or water. Taste and adjust seasoning if necessary. Sprinkle each serving with grated cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 177.18 Kcal (742 kJ) | ||
| Calories from fat | 45.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.06g | 8% | |
|---|---|---|---|
| Cholesterol | 12.26mg | 4% | |
| Sodium | 241.03mg | 10% | |
| Potassium | 653.89mg | 14% | |
| Total Carbs | 28.13g | 9% | |
| Sugars | 8.57g | 34% | |
| Dietary Fiber | 3.7g | 15% | |
| Protein | 7.58g | 15% | |
| Vitamin C | 28mg | 47% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 1.9mg | 10% | |
| Calcium | 138.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 58.26 Kcal (244 kJ) | ||
| Calories from fat | 14.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.66g | 8% | |
|---|---|---|---|
| Cholesterol | 4.03mg | 4% | |
| Sodium | 79.25mg | 10% | |
| Potassium | 215mg | 14% | |
| Total Carbs | 9.25g | 9% | |
| Sugars | 2.82g | 34% | |
| Dietary Fiber | 1.22g | 15% | |
| Protein | 2.49g | 15% | |
| Vitamin C | 9.2mg | 47% | |
| Vitamin A | 0.4mg | 43% | |
| Iron | 0.6mg | 10% | |
| Calcium | 45.5mg | 14% | |
* 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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