Butternut Squash Soup with White Wine + Leeks (Appearance on ABC Columbia’s Tasty Tuesday)

Butternut Squash Soup with White Wine + Leeks (Appearance on ABC Columbia’s Tasty Tuesday)

 

Butternut Squash Soup with White Wine and Leeks (APPEARANCE ON ABC COLUMBIA’S TASTY TUESDAY)

The Cooking Doc®
Servings 8
Calories 89.1 kcal

Ingredients
  

  • 2 large leeks washed and sliced
  • 2 tablespoons of butter olive oil or butter substitute (I use Earth Balance)
  • Freshly ground pepper
  • 1/3 cup dry white wine
  • 4 cups chopped butternut squash
  • 1 quart of low sodium vegetable broth
  • 2 tablespoons of fresh thyme
  • 2 tablespoons of chopped flat leaf parsley
  • Drizzle of extra virgin olive oil
  • Salt pinch (optional)

Instructions
 

  • Heat Earth Balance in a large pot or dutch oven over medium heat.
  • Add leeks, sprinkle with pepper and sauté over medium heat for 5-10 minutes until soft.
  • Add white wine, raise heat to high, and cook until the wine is almost all evaporated.
  • Before the leeks start to burn, add the vegetable broth, butternut squash, and thyme to the pot and bring to a boil.
  • Turn the heat down and simmer the soup for 10-15 minutes until the squash are soft but not dissolving.
  • Puree the mixture in a blender until smooth. (Be careful to not burn yourself with the hot mixture!)
  • Return to the pot. Taste and season as needed.
  • Serve hot topped with a sprinkle of parsley and a dash of the extra virgin olive oil.

Notes

For a lower potassium modification, boil butternut squash before preparing recipe

Nutrition

Serving: 1CupCalories: 89.1kcalCarbohydrates: 13.06gProtein: 1.1gFat: 4.09gSaturated Fat: 1gSodium: 72.96mgPotassium: 296.06mgSugar: 2.92gCalcium: 60.59mgMagnesium: 31.56mgPhosphorus: 32.24mg
Tried this recipe?Let us know how it was!
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