1/2 | butternut squash | 500 g | |
2 tsp | canola oil, to toast the seeds | 10 mL | |
1 | leeks, white and light green parts only | 300 g | |
1 clove | garlic, minced | ||
1 tbsp | butter, unsalted | 14 g | |
3 cups | chicken broth | 750 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
A blender or food processor will be very useful to purée the soup.
The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer. The baked seeds will keep up to 3 weeks at room temperature.
per 1 serving (310 g)
Amount % Daily Value |
Calories 100 |
Fat 4 g 6 % |
Saturated
1.4 g
8 % |
Cholesterol 10 mg |
Sodium 500 mg 21 % |
Carbohydrate 16 g 5 % |
Fibre 2 g 9 % |
Sugars 2 g |
Net Carbs 14 g |
Protein 2 g |
Vitamin A 134 % |
Vitamin C 32 % |
Calcium 6 % |
Iron 8 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Vegetables | ½ |
Fats | ½ |
use red onions instead of leeks. Similar but less expensive.
Couldn't believe there was so much flavour for such few ingredients. Delicious.
Made this for my dinner party and everyone loved it. I used a whole butternut squash, half a Spanish onion instead of leek, 1/2 tsp of curry and 1/2 tsp of nutmeg. My family is asking that I make it again right away.