Meaningful Eats · by Erin Collins★ 5.0 (15)
Butternut Squash Leek Soup
NUTRITION · PER SERVING45M COOK
CAL 12%·PRO 17%
CARBS 35G56% OF CAL
5G FIBER0G ADDED0G INTRINSIC21G OTHER9G TOTAL SUGAR
FAT 10G36% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky butternut squash and leek soup simmered with broth and spices. Cozy and comforting, letting the sweet squash shine through.
mainamericansoup🌀 blender⚡ microwavegluten free
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Nutrition & ingredients
Ingredients
serves 4- 1 butternut squash (peeled, seeded, and cut into 2-inch chunks (about 7 cups))
- 2 tablespoons olive oil (or butter)
- 1 large leek (or 2 small leeks) (white and green parts only, quartered lengthwise, sliced thin, and washed thoroughly)
- 4 cups chicken stock (or vegetable stock)
- 1-2 cups water
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
At a glance
PER SERVING · TIME 45M
CAL 12%·PRO 17%
CARBS 35G56% OF CAL
5G FIBER0G ADDED0G INTRINSIC21G OTHER9G TOTAL SUGAR
FAT 10G36% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 650mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1075mg
- Calcium
- 125mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 650MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.