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Autumn Squash Soup With Orange

Autumn Squash Soup With Orange Zest and Nutmeg
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
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.

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