Transport your taste buds with this delicious harvest soup recipe that combines nutmeg, leeks, and squash.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
10 mins
bake:
1 hr
cook:
40 mins
total:
1 hr 50 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350F. Split squash in half lengthwise. With spoon, scrape out seeds and fibers from cavity. Season cut side of squash with 1 tsp. salt; place flesh side down in a lightly buttered baking dish or a 15x10x1-inch baking pan lined with parchment paper.

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  • Add in 1/2 cup water to baking pan. Bake 1 to 1-1/2 hours, until skin is browned and flesh is tender when pierced with knife. Remove from oven; let rest until cool enough to handle. Scoop out flesh; discard skin.

  • In large saucepan or Dutch oven, heat butter until melted. Add sliced leeks and season with 1/2 teaspoon salt. Sprinkle oregano over leeks. Cook over medium heat, stirring often, until the leeks are tender.

  • Add squash. Season with additional salt and pepper. Cooking 5 minutes, stirring often.

  • Add broth; bring to simmer. Simmer, uncovered, 20 minutes, stirring occasionally. Season to taste. Cool slightly. Puree soup, one half at a time, in blender or food processor.

  • Rinse pot; dry. Return soup to pot; bring to simmer. Stir in half and half and/or nutmeg, if desired; heat through. Taste for seasoning, add salt and pepper as needed.

Note:

The soup may be made 2 days in advance and gently reheated before serving.

To reheat soup:

To reheat soup: Cook over medium heat, stirring occasionally until heated through.

Nutrition Facts

124 calories; fat 4g; cholesterol 10mg; saturated fat 2g; carbohydrates 21g; mono fat 1g; insoluble fiber 3g; sugars 5g; protein 4g; vitamin a 1943.6IU; vitamin c 33.7mg; thiamin 0.2mg; niacin equivalents 3.2mg; vitamin b6 0.3mg; folate 56.4mcg; sodium 352mg; potassium 573mg; calcium 90.9mg; iron 1.4mg.
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