Butternut Squash Soup

Butternut Squash Soup
Sang An

Serves 4
preparation
25
minutes
cooking
40
minutes

Ingredients

4
leeks (white and light green parts), chopped
1
3-pound butternut squash, peeled and cut into 1-inch pieces
1
bay leaf
5
cups
low-sodium vegetable or chicken broth
kosher salt and black pepper
2
teaspoons
olive oil
1
tablespoon
fresh rosemary, roughly chopped
1/4
cup
shelled raw pumpkin seeds, roughly chopped (optional)
1
baguette, sliced (optional)

Directions

  1. Place the leeks, squash, bay leaf, broth, ¾ teaspoon salt, and ¼ teaspoon pepper in a large saucepan or Dutch oven and bring to a boil.
  2. Reduce heat and simmer, stirring occasionally, until the squash is tender, 10 to 12 minutes.
  3. Remove and discard the bay leaf. Working in batches, puree the soup in a blender until smooth (or use a handheld immersion blender).
  4. Meanwhile, heat the oil in a skillet over medium heat. Add the rosemary and seeds, if desired, and heat, stirring occasionally, until fragrant, 2 to 3 minutes.
  5. Divide the soup among bowls and top with the rosemary mixture. Serve with the bread, if desired.
January 2006

Nutritional Information

  • Per Serving
  • Calories 222
  • Fat 3 g
  • Sat Fat 1 g
  • Cholesterol 6 mg
  • Sodium 565 mg
  • Protein 9 g
  • Carbohydrate 44 g
  • Fiber 10 g
  • Calcium 2.2 g
  • Sugar 10 g
What does this mean? See Nutrition 101.