Butternut Velvet Soup With Leeks Recipe

Name: Butternut Velvet Soup With Leeks
Ingredients: 1 lrg butternut squash peeled and sliced (1 & 3/4 pounds); 1 lrg tart apples peeled, cored and sliced ( 6 ounces); 1 lrg leek cleaned and sliced (5 ounces) Reserve leek green for garnish; 4 c. chicken Broth or possibly veg. broth salt freshly grated nutmeg pepper to taste

by Global Cookbook

Add a photo

click to rate

0 votes | 1115 views

0 reviews | 0 comments

Servings: 1

Ingredients

Cost per recipe $3.02 view details

1 lrg butternut squash peeled and sliced (1 & 3/4 pounds)
1 lrg tart apples peeled, cored and sliced ( 6 ounces)
1 lrg leek cleaned and sliced (5 ounces) Reserve leek green for garnish
4 c. chicken Broth or possibly veg. broth salt freshly grated nutmeg pepper to taste

Directions

A smooth creamy soup
8 servings
Combine squash, apple, white part of leek and broth in 3 qt saucepan. Cover, bring to simmer and cook over medium heat 25 min.
Puree vegetable and apple slices with 1/2 c. of the broth.
(If using blender, be sure not to fill more than 1/2 full)
Return Puree to saucepan and blend into broth. Add in seasoning. Reheat.
Garnish with leek greens.

How good does this recipe look to you?

Click to rate it:

Embed This Recipe

What's this?

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Menus and Pairings

Leave a review or comment

Amount Per Recipe	%DV
Recipe Size 1149g
Calories 172
Calories from Fat 11	6%
Total Fat 1.3g	2%
Saturated Fat 0.35g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 1498mg	62%
Potassium 977mg	28%
Total Carbs 31.88g	9%
Dietary Fiber 8.6g	29%
Sugars 20.96g	14%
Protein 10.02g	16%

Butternut Velvet Soup With Leeks Recipe

Ingredients