Appetizers / Soups / Salads

butternutsquash/leek soup takes several minutes to prepare.

butternutsquash/leek soup takes several minutes to cook.

butternutsquash/leek soup makes 12 servings.

The ingredients for butternutsquash/leek soup are:

8 cupes of cubed/peeled butternut squash
4 cups chopped white portion of leeks
6 cups chicken broth
1/2 cup white wine

Here is how you make butternutsquash/leek soup:

combine all ingredients and bring to a boilreduce heat and let simmer for 30-40 mins until squash is tender put all ingredients in blenderadd salt/ white pepper and herb butter with chives to taste.Number of Servings: 12Recipe submitted by SparkPeople user TLBOARDMAN23.

The nutritional information for butternutsquash/leek soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 86.9

• Total Fat: 0.2 g
• Cholesterol: 0.0 mg
• Sodium: 619.2 mg
• Total Carbs: 19.1 g
• Dietary Fiber: 0.5 g
• Protein: 3.2 g