Fish

squash and leek soup takes several minutes to prepare.

squash and leek soup takes several minutes to cook.

squash and leek soup makes 6 servings.

The ingredients for squash and leek soup are:

Butternut Squash, 5 cup, cubes (remove)
Leeks, 5 leek (remove)
Carrots, raw, 3 cup, chopped (remove)
Garlic, 3 cloves (remove)
*Campbell's low sodium chicken broth, 4 cup (remove)
Vegetable Broth, 2 cup (remove)
Butter, unsalted, 1 tbsp (remove)
Olive Oil, 1 tbsp (remove)
Sage, ground, 1 tbsp (remove)
Rosemary, dried, 2 tbsp (remove)

Here is how you make squash and leek soup:

In the pan oil, on the heat and throw in your onion, celery, carrot, garlic, rosemary leaves, chile and a good pinch of salt and pepper. Cook gently for about 10 minutes until the vegetables are sweet and soft. Add the squash and the stock to the pan, bring to the boil and simmer for around 30 minutes. Number of Servings: 6Recipe submitted by SparkPeople user AIREDALEMOM.

The nutritional information for squash and leek soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 197.3

• Total Fat: 5.0 g
• Cholesterol: 5.2 mg
• Sodium: 1,190.1 mg
• Total Carbs: 37.4 g
• Dietary Fiber: 3.8 g
• Protein: 5.1 g