• On Oct, 06, 2024
•  ladyrecipes
•  Recipes

121.8 Cals 3.9 Protein 19.4 Carbs 4.9 Fats
TOTAL TIME:
55 mins
YIELD:4
COURSE:Soup
CUISINE:American
Roasted acorn squash with sauteed leeks topped with pepitas and chopped chives. Leeks are reminiscent of shallots but sweeter and more subtle, a perfect compliment to winter squash. If you like Potato Leek Soup, I think you will love this soup.
INGREDIENTS
2 acorn squash
1 tbsp butter, vegans use olive oil
1 about 1 cup large leek, light green and white part only
4 cups fat free, low sodium chicken broth (vegans use vegetable stock)
2 tbsp pepitas, raw pumpkin seeds
2 tbsp chopped chives
INSTRUCTIONS
Preheat oven to 350°.
Cut acorn squash in half and bake until tender, about 40 – 45 minutes. Remove from the oven.
Meanwhile, discard dark green part of the leek. Leeks usually tend to be sandy, so I like to clean them well by separating the layers and washing them well under cold water. Chop leeks and sauté in a large pot with butter or oil over medium low heat until tender, about 5 minutes.
When squash is cool enough to handle, scoop out seeds and discard. Scoop out the flesh from the skin and add to the pot with leeks.
Add about 2/3 of the chicken stock to the pot; stir well and simmer about 5 minutes. Using an immersion blender or a regular blender, blend soup until smooth. Add remaining broth and simmer a few more minutes. Adjust salt and pepper to taste. Garnish with pepitas and chopped chives.
Serving: 11/4 cup, Calories: 121.8kcal, Carbohydrates: 19.4g, Protein: 3.9g, Fat: 4.9g, Sodium: 310.9mg, Fiber: 5.1g, Sugar: 0.9gBlue Smart Points:2Green Smart Points:2Purple Smart Points:2Points +:3