Appetizers / Soups / Salads

Butternut Squash, Potato and Leek Soup is for Soup.

Butternut Squash, Potato and Leek Soup takes 30 minutes to prepare.

Butternut Squash, Potato and Leek Soup takes 30 minutes to cook.

Butternut Squash, Potato and Leek Soup makes 4 servings.

The ingredients for Butternut Squash, Potato and Leek Soup are:

Butternut Squash
3 Russet Potatos
2 TB butter
salt and pepper to taste
2 cups Leeks
4 cups chicken broth
1 cup nonfat milk

Here is how you make Butternut Squash, Potato and Leek Soup:

Slice and peel a butternut squash. Slice and peel 3 russet potatos. Saute for 2-3 minutes in 2 tb butter, add salt and pepper to taste. Add 2 cups of leeks and 4 cups chicken broth. Simmer covered for 30 minutes, take off heat and mash with masher. Add 1 cup nonfat milk. Makes 4 servings. Tastes better the second day.Number of Servings: 4Recipe submitted by SparkPeople user LAURELCRAWFORD.

The nutritional information for Butternut Squash, Potato and Leek Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 341.3

• Total Fat: 8.8 g
• Cholesterol: 19.0 mg
• Sodium: 1,908.5 mg
• Total Carbs: 49.8 g
• Dietary Fiber: 4.3 g
• Protein: 18.1 g

The dietary needs meet for Butternut Squash, Potato and Leek Soup is Vegetarian