Try this Crème de courges et de poireaux recipe, or contribute your own.
Suggest a better descriptionIn a stove-top casserole, heat oil and butter over medium heat until butter is foaming.
Sauté leeks for 3 minutes.
Add squash and cook for another 5 minutes.
Add flour, spices and salt & pepper and stir for 30 seconds.
Add stock, bring to boil, and cook for 40 minutes on low heat.
Run mixture through a blender (or use immersion blender).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (920g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 96 | ||
Calories from Fat: 22 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 3.8mg | 1 % | |
Sodium 3561.4mg | 123 % | |
Potassium 67.2mg | 2 % | |
Total Carbohydrate 18.3g | 5 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 17.6g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 96
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