Dinner

Butternut and Leek soup is for Dinner.

Butternut and Leek soup takes 40 minutes to prepare.

Butternut and Leek soup takes 40 minutes to cook.

Butternut and Leek soup makes 6 servings.

The ingredients for Butternut and Leek soup are:

1 large leek, about 1 lb
2 bay leaves
20 black peppercorns
2 sprigs fresh thyme
2 tbsp light margarine
2 strips bacon, chopped
1/2 c dry white wine
5 c chicken stock
1 medium butternut squash roasted (about 3 c)
1 1/2 salt
3/4 white pepper
1/2 to 3/4 fat free half and half
2 tbsp chopped chives (optional)

Here is how you make Butternut and Leek soup:

Roast the butternut squash in the oven for about 45 minutes.Tim the green portions of the leek and, using 2 of the largest longest leaves, make a a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped bundle with kitchen twind and set aside. (Alternatively tie 2 leek leaves, bay leave, thyme and peppercorns together in a piece of cheesecloth)Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to ted the leek of any sand. Slice thinly crosswise and set aside.In a large soup opt over medium heat, melt butter and add the bacon, cook 5 or 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of it's fat. Add the chopped leeks and cook until wilted, about 5 min. Add the wine and bring to a boil. Add the reserved bouquet garni, chicken stock, squash, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 min. or until the soup is very flavorful.Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender. If you own an immersion blender, puree the soup directly in the pot. Stir in the half and half, adjust the seasoning. serve immediately, with some snipped chives sprinkled over the top of each bowl of soup.Serving Size: Serves 6 (one cup)Number of Servings: 6Recipe submitted by SparkPeople user SUZ20131.

The nutritional information for Butternut and Leek soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 119.1

• Total Fat: 3.2 g
• Cholesterol: 6.0 mg
• Sodium: 897.4 mg
• Total Carbs: 17.3 g
• Dietary Fiber: 3.4 g
• Protein: 3.7 g

The dietary needs meet for Butternut and Leek soup is Vegan