Autumn Squash Soup With Orange

Autumn Squash Soup With Orange Zest and Nutmeg
Bill Steele
Serves 4
preparation
15
minutes
cooking
35
minutes

Ingredients

1
tablespoon
unsalted butter
2
leeks, white and tender green parts only, thinly sliced
1/2
teaspoon
grated orange zest
2
small butternut or acorn squashes, peeled, seeded, and cut into 1/2-inch pieces
1/4
teaspoon
ground nutmeg
4
cups
vegetable stock or low-sodium chicken broth
kosher salt and black pepper

Directions

  1. Melt the butter over low heat. Stir in the leeks and cook until softened, 4 to 6 minutes.
  2. Add the zest, squash, and nutmeg and cook for 2 minutes.
  3. Add the stock and bring to a boil. Simmer over medium heat, covered, until squash is tender, about 15 to 20 minutes.
  4. Puree in a food processor or blender in two batches. Season with ½ teaspoon salt and ¼ teaspoon pepper.
August 2000

Nutritional Information

  • Per Serving
  • Calories From Fat 33
  • Fat 4 g
  • Sat Fat 2 g
  • Cholesterol 13 mg
  • Sodium 396 mg
  • Protein 6 g
  • Carbohydrate 30 g
  • Sugar 8 g
  • Fiber 4 g
  • Iron 2 mg
  • Calcium 99 mg
What does this mean? See Nutrition 101.