Skinnytaste · by Gina Homolka★ 4.5 (4)
Roasted Acorn Squash and Leek Soup with Pepitas
NUTRITION · PER SERVING65M COOK
CAL 10%·PRO 17%
CARBS 30G59% OF CAL
7G FIBER0G ADDED9G INTRINSIC15G OTHER9G TOTAL SUGAR
FAT 8G33% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth roasted squash soup with sautéed leeks, finished with pumpkin seeds and chives. Warming and elegant, with sweet and savory flavors.
mainamericansoup🌀 blender🍲 stockpot🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 2 acorn squash
- 1 tbsp butter (vegans use olive oil or coconut oil)
- 1 large leek, light green and white part only (about 1 cup )
- 4 cups low sodium chicken broth ( (vegans use vegetable stock))
- 2 tbsp pepitas (or pecans)
- 2 tbsp chopped chives
At a glance
PER SERVING · TIME 65M
CAL 10%·PRO 17%
CARBS 30G59% OF CAL
7G FIBER0G ADDED9G INTRINSIC15G OTHER9G TOTAL SUGAR
FAT 8G33% OF CAL
1G SAT6G 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
- 5m
- Cook
- 1h
- Sodium
- 1221mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1050mg
- Calcium
- 103mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1221MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.