Autumn Squash Soup With Orange Zest and Nutmeg
Serves 4-6
Hands-On Time:
15m
Total Time:
20m
Ingredients
- 1 tablespoon unsalted butter
- 2 leeks, white and tender green parts only, thinly sliced
- zest of 1/4 orange
- 2 small butternut or acorn squashes, peeled, seeded, and cut into 1/2-inch dice
- 1/4 teaspoon ground nutmeg
- 4 cups chicken or vegetable stock (or broth)
Directions
- Melt butter over low heat. Stir in leeks and cook until softened. Add zest, squash, and nutmeg; stir for 2 minutes.
- Add stock; 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 (do in two batches). Season with salt and freshly ground pepper.
This Recipe Goes Well With...
Quick Tip
If pressed for time, use packages of presliced vegetables found at most supermarkets.
Nutritional Information
- Per Serving
- Calories 114
- Calcium 90mg
- Carbohydrate 19g
- Cholesterol 8mg
- Fat 3g
- Fiber 4g
- Iron 2mg
- Protein 4mg
- Sat Fat 2g
- Sodium 400mg
What does this mean? See Nutrition 101.
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