Soup

Butternut Squash and Leek Soup is for Soup.

Butternut Squash and Leek Soup takes 15 minutes to prepare.

Butternut Squash and Leek Soup takes 30 minutes to cook.

Butternut Squash and Leek Soup makes 6 servings.

The ingredients for Butternut Squash and Leek Soup are:

1 Tbsp Olive oil, 1 onion (chopped), 2-3 Leeks (washed & sliced thin), 1 garlic clove (crushed), 2 tsp coriander (ground), 2 tsp cumin (ground), 3 cups Butternut Squash (peeled and seeded & chopped), 3-4 cups of Vegetable stock, salt and pepper to taste

Here is how you make Butternut Squash and Leek Soup:

Heat oil in a large soup pot, add onions, leeks and garlic and cook for 3-5 minutes, low heat.Add ground spices, stir inStir in squash, stock, salt & pepper.Cover and bring to boil, reduce heat and simmer for 20 minutes (until veggies are tender)Set aside and cool, puree soup in a blender or food processer and re-warm to serve.Number of Servings: 6Recipe submitted by SparkPeople user NYBETH@JUNO.COM.

The nutritional information for Butternut Squash and Leek Soup is:

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

• Total Fat: 2.6 g
• Cholesterol: 0.0 mg
• Sodium: 495.3 mg
• Total Carbs: 21.4 g
• Dietary Fiber: 5.2 g
• Protein: 1.9 g

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