Appetizers / Soups / Salads

Butternut squash, kale, and leek soup is for Soup.

Butternut squash, kale, and leek soup takes 20 minutes to prepare.

Butternut squash, kale, and leek soup takes 30 minutes to cook.

Butternut squash, kale, and leek soup makes 6 servings.

The ingredients for Butternut squash, kale, and leek soup are:

Smart balance butter blend (1 tbsp)
Olive oil (1 tbsp)
1 medium butternut squash, peeled and cubed
3 leeks
1 bunch leafy kale
4 cups stock (I used chicken, veggie would work too)
1/2 tsp salt
1/2 tsp pepper
pinch of various spices (I used coriander, cumin, cinnamon, and allspice to give it a moroccan taste)

Here is how you make Butternut squash, kale, and leek soup:

Clean and slice the leeks in half rounds and saut? them in the bottom of your soup pot in the olive oil and butter until soft. Add the cubed squash and continue to saut? for a few minutes. Add the stock, salt and pepper, and spices. Bring to a boil and then turn down to simmer, covered, for 20-30 minutes until squash is soft and soupy yet retains some of its chunky texture. Chop or tear the kale leaves into small pieces and stir into the soup, cooking for another 5-10 minutes. The kale should be tender and a vibrant darker green.Makes approximately 6 one cup servings.Number of Servings: 6Recipe submitted by SparkPeople user JLHNELL.

The nutritional information for Butternut squash, kale, and leek soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 131.2

• Total Fat: 4.5 g
• Cholesterol: 2.2 mg
• Sodium: 574.1 mg
• Total Carbs: 19.7 g
• Dietary Fiber: 4.8 g
• Protein: 5.1 g