Winter squash and leek soup Recipe

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1 vote | 2994 views

A silky textured soup, laced with sour cream and sprinkled with crunchy croutons.

Prep time:
Cook time:
Servings: 4 servings


Cost per serving $1.28 view details


Cook squash and potatoes with a little water, covered, in a microwave oven on MAX for about 10 minutes or until soft. Drain.
In the meantime, sauté leeks and garlic in oil and butter for 3 minutes until the leeks are wilted.
Mash the squash and potatoes until smooth. Add them to leeks.
Add the broth and cook soup for 10 minutes over low heat. Puree with a hand blender until thick and smooth. Add Cumin and pepper, stir.
Serve with sour cream and croutons or toasted bread.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 337g
Recipe makes 4 servings
Calories 118  
Calories from Fat 44 37%
Total Fat 5.05g 6%
Saturated Fat 1.42g 6%
Trans Fat 0.0g  
Cholesterol 4mg 1%
Sodium 813mg 34%
Potassium 490mg 14%
Total Carbs 18.13g 5%
Dietary Fiber 2.3g 8%
Sugars 4.17g 3%
Protein 1.84g 3%
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  • judee
    September 29, 2015
    Your soup looks really good..I made a similar soup with kohlrabi instead of potatoes! They taste almost the same
    1 reply
    • Easy Cook - Laka kuharica
      September 30, 2015
      It is a very good idea, I'll try it the next time I make this soup. I love kohlrabi and it certainly has less calories. :)

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