Rich in flavor but extremely simple.
After peeling the squash, remove the seeds and string: cut the remaining flesh into 1 to 2-inch chunks, Toss them into a large Dutch oven or soup pot, Split the leeks lengthwise (white parts only), wash them thourghly and cut them into 1 inch-long pieces. Add them to the soup pot along with the milk and water. Salt generously and bring to a boil. Lower the heat to a simmer and cook 30=35 minutes or until squash becomes soft enough to mash when pressed lightly with a fork.
Using an emergent blender, puree the soup until it is very smooth. Thin to your desired consistancy with additional milk if you wish, Season with additional salt. pepper and nutmeg being careful not to over do it. Reheat if necessary; this soup is best when served piping hot.
To serve, ladle the soup into bowls, spoon over the apples and nuts and finish with a dollop of creme fraiche.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (136g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 66 | ||
Calories from Fat: 38 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 11.4mg | 3 % | |
Sodium 53mg | 2 % | |
Potassium 100.1mg | 3 % | |
Total Carbohydrate 6.1g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 5.4g | ||
Protein 1.4g | 2 % | |
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: 66
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