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Butternut Squash Soup

Butternut Squash Soup
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
February, 2006

Nutritional Information

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

Quick Tip

White saucepan
The puree can be refrigerated for up to 2 days. Reheat in a saucepan, covered, for 10 minutes, then top with the rosemary mixture.

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