Autumn Squash Soup With Orange

soup
Photo by Bill Steele
Autumn Squash Soup With Orange 2.8 5 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 165 calories
    • Calories 33 calories from fat
    • 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

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

Ingredients

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