Join our community of Solution Seekers!

Autumn Squash Soup With Orange

Autumn Squash Soup With Orange Zest and Nutmeg
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:



  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.
September, 2000

Nutritional Information

  • Per Serving
  • Calories 165Calories From Fat 33
  • Fat 4g
  • Sat Fat 2g
  • Cholesterol 13mg
  • Sodium 396mg
  • Protein 6g
  • Carbohydrate 30g
  • Sugar 8g
  • Fiber 4g
  • Iron 2mg
  • Calcium 99mg
What does this mean? See Nutrition 101 .

Quick Tip

Spring lettuce
Make it a meal: Serve the soup with butter lettuce tossed with toasted sliced almonds, dried cherries, olive oil, and white wine vinegar.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.