Kristine's Kitchen · by Kristine Rosenblatt
Golden Winter Soup (Butternut Squash, Potato, Leek)
NUTRITION · PER SERVING40M COOK
CAL 9%·PRO 7%
CARBS 29G64% OF CAL
4G FIBER1G ADDED6G INTRINSIC18G OTHER6G TOTAL SUGAR
FAT 7G37% OF CAL
2G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegetarian soup made from pureed butternut squash, potatoes, and leeks finished with half and half. Smooth, comforting, and perfect for winter meals.
mainamericansoup🌀 blender🫕 dutch oven🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 1 large butternut squash (peeled, seeded and chopped into 1/2-inch pieces (5-6 cups))
- 1 large russet potato (peeled, chopped into 1/2-inch pieces (2 cups))
- 2 leeks (white and light green parts only, sliced and rinsed well)
- 1/2 teaspoon salt
- pepper
- 4 cups low sodium vegetable broth
- 1/2 cup half and half (see note)
At a glance
PER SERVING · TIME 40M
CAL 9%·PRO 7%
CARBS 29G64% OF CAL
4G FIBER1G ADDED6G INTRINSIC18G OTHER6G TOTAL SUGAR
FAT 7G37% OF CAL
2G SAT5G 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
- 20m
- Cook
- 20m
- Sodium
- 290mg
- Total sugar
- 6g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 772mg
- Calcium
- 81mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 290MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.