Combine spices in bowl. In med suacepan, heat butter, oil. Add leeks, onion; cook about 8 minutes. Sprinkle with spices; add sweet potatoes, squash, and carrots. Stir well to combine.
Add chicken stock to mixture, simmer over low heat, partially covered, until vegetables are tender, about 40 minutes. Season with salt and pepper. Remove from heat.
Transfer soup in batches to blender. Process until smooth.
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|Serving Size: 1 Serving (912g)|
|Recipe Makes: 6|
|Calories from Fat: 34 (12%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 5.1mg||2 %|
|Sodium 1952.5mg||67 %|
|Potassium 1638.9mg||43 %|
|Total Carbohydrate 61.8g||18 %|
|Dietary Fiber 10.5g||42 %|
|Sugars, other 51.3g|
|Protein 7.8g||11 %|
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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: 287
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