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    You are in: Home / Recipes / Butternut Squash Leek Soup Recipe
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    Butternut Squash Leek Soup

    Butternut Squash Leek Soup. Photo by Cookin'Diva

    1/1 Photo of Butternut Squash Leek Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    25 mins

    1 hr

    Karen67's Note:

    I got this recipe from Cooking Light. I made it according to the recipe directions, except it was the first time I cooked with leeks and I think I used a little of the dark green parts. The magazine picture showed it as orange, and mine came out a little oniony, and green, but it was still good. I'd love reviews to see what you think.

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    Units: US | Metric


    1. 1
      Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap in foil and bake at 350° for 1 hour. Cool 10 minutes.
    2. 2
      Separate cloves and squeeze to extract garlic. Discard skins.
    3. 3
      Heat oil in a large saucepan over med-high heat.
    4. 4
      Add leek & sauté for 5 minutes or until tender.
    5. 5
      Stir in garlic, squash, water, broth, salt & pepper. Bring to a boil.
    6. 6
      Reduce heat and simmer for 10 minutes or until squash is tender.
    7. 7
      Place half the mixture in blender. Remove the center piece on blender lid to allow steam to escape. Cover the opening with a towel and blend until smooth.
    8. 8
      Repeat for remaining mixture.

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    Ratings & Reviews:

    • on October 21, 2011


      I omitted the water, but doubled the broth. I also used lovetoeat's suggestion of adding carrots. Since I didn't have any garlic I sauteed some onions in with the leek and the end result was delicious!

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    • on November 21, 2007


      Good base. I just added one large carrot, one large parsnip and a dash of curry and coriander for an Indian flavor. Didn't bake garlic but instead added 5 minced garlic cloves to the leek saute. Did add 1/2 c more chicken broth which turned out to be the perfect consistency. May need to salt to taste. Color was subtle orange, beautiful!

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    • on March 15, 2007


      We liked this recipe - would consider it a fairly basic recipe that is low-fat and healthy. It would be great for people who like smooth pureed soups that are not too complicated. One note is that when using leeks, you only use the white part and a little bit of the light green - and they are a bit expensive. I bought two large leeks and they yielded about 2 C. sliced leeks (the recipe calls for 4 cups). Also, my final soup was very thick after pureeing it in the blender, so I needed to add another cup of chicken broth. The colors are very pretty - hope you enjoy the photo.

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    Read All Reviews (4)


    Nutritional Facts for Butternut Squash Leek Soup

    Serving Size: 1 (321 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 125.6
    Calories from Fat 33
    Total Fat 3.7 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 461.5 mg
    Total Carbohydrate 21.3 g
    Dietary Fiber 3.0 g
    Sugars 4.6 g
    Protein 3.8 g

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