Squash And Leek Soup Recipe

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Ingredients:

Serving

Directions:

Cut squash in half lengthwise and remove seeds.
Bake at 350 until tender.
When cool enough to handle remove pulp from skin and set aside.
Sauté leeks and thyme in butter until tender then add pulp and chicken stock and simmer 20 minutes.
In blender puree a little at a time then return to pot and season with salt and pepper.
If desired garnish with sour cream and chives.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	248.59 Kcal (1041 kJ)
Calories from fat	65.45 Kcal
		% Daily Value*
Total Fat	7.27g	11%
Cholesterol	19.75mg	7%
Sodium	525.25mg	22%
Potassium	1145.95mg	24%
Total Carbs	43.29g	14%
Sugars	9.89g	40%
Dietary Fiber	6.18g	25%
Protein	8.08g	16%
Vitamin C	59mg	98%
Vitamin A	2.6mg	87%
Iron	3.7mg	20%
Calcium	160mg	16%

Amount Per 100 g
Calories	54.26 Kcal (227 kJ)
Calories from fat	14.29 Kcal
		% Daily Value*
Total Fat	1.59g	11%
Cholesterol	4.31mg	7%
Sodium	114.65mg	22%
Potassium	250.13mg	24%
Total Carbs	9.45g	14%
Sugars	2.16g	40%
Dietary Fiber	1.35g	25%
Protein	1.76g	16%
Vitamin C	12.9mg	98%
Vitamin A	0.6mg	87%
Iron	0.8mg	20%
Calcium	34.9mg	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.

Tastes

salty
savory
bitter
sweet

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