Velvety Butternut Squash Soup

Food52Reviews(2)
Molly Urich: "Made this today.... mmm yummy my 6 year old told…" Read More
7Ingredients
140Calories
45Minutes

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 2 leeks (white parts only, thinly sliced)
  • 1 butternut squash (small, roasted & flesh scooped out)
  • 2 cups vegetable stock
  • 1/4 cup sweetened coconut (toasted, & almonds)
  • 1 teaspoon chopped cilantro
Read Directions

NutritionView more

140Calories
Sodium21%DV500mg
Fat9%DV6g
Protein4%DV2g
Carbs7%DV21g
Fiber12%DV3g

PER SERVING *

Calories140Calories from Fat50
% DAILY VALUE*
Total Fat6g9%
Saturated Fat2.5g13%
Trans Fat
Cholesterol10mg3%
Sodium500mg21%
Potassium480mg14%
Protein2g4%
Calories from Fat50
% DAILY VALUE*
Total Carbohydrate21g7%
Dietary Fiber3g12%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(2)

Yummly User
Molly Urich 5 Nov 2016
Made this today.... mmm yummy my 6 year old told me she would eat it every day. Definatly make this again.
Susan R. 13 Feb 2016
Made this for a brunch party and it won rave reviews from everyone, even my husband who's not terribly fond of winter squashes.