Appetizers / Soups / Salads

Butternut Squash, leek and dill soup is for Soup.

Butternut Squash, leek and dill soup takes 5 minutes to prepare.

Butternut Squash, leek and dill soup takes 65 minutes to cook.

Butternut Squash, leek and dill soup makes 6 servings.

The ingredients for Butternut Squash, leek and dill soup are:

1 butternut squash
6 cups chicken broth (low sodium)
2-3 sliced leeks
1 tbsp olive oil
1/2 tsp allspice
3 tbsp fresh dill
dash of cayenne pepper
salt and pepper to taste

Here is how you make Butternut Squash, leek and dill soup:

Cook butternut squash, cut in half and scoop out seeds. Rub a little oil on the skin and put face down in a roasting pan with a little water in the bottom. Bake 40min at 375.Heat oil in stewpot, add leeks and saute until tender and lightly browned. Add broth, cover and bring to boil. Cook 10min on medium-low. Scoop out flesh of cooked squash and add to soup with allspice. Continue to cook another 10min. Puree, salt and pepper to taste. Add dill and serve hot. Serving Size: Makes about six 2 cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user ALLONS-Y.

The nutritional information for Butternut Squash, leek and dill soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 108.4

• Total Fat: 2.6 g
• Cholesterol: 0.0 mg
• Sodium: 83.2 mg
• Total Carbs: 19.7 g
• Dietary Fiber: 4.6 g
• Protein: 3.7 g