Butternut Velvet Soup With Leeks
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | Soup | 8 | Servings |
INGREDIENTS
| 1 | Butternut squash, 1 & | |
| 3/4 pounds peeled and | ||
| sliced | ||
| 1 | Tart apple, 6 ounces | |
| peeled cored and sliced | ||
| 1 | Leek, 5 ounces cleaned | |
| and sliced reserve green | ||
| for garnish | ||
| 4 | c | Broth |
| Salt, freshly grated nutmeg | ||
| and pepper to taste |
INSTRUCTIONS
Date: Fri, 19 Apr 1996 16:43:25 -0700 (PDT) From: "Tina D. Bell" <tdbell@altair.csustan.edu> Combine squash, apple, white part of leek and broth in 3 quart saucepan. Cover, bring to simmer and cook over medium heat 25 minutes. Puree vegetable and apple slices with 1/2 cup of the broth. (If using blender, be sure not to fill more than 1/2 full) Return Puree to saucepan and blend into broth. Add seasoning. Reheat. Garnish with leek greens. FATFREE DIGEST V96 #109 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 21
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 367.8mg
Potassium: 115.3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 2.5g