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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Ingredients

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Directions

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  • 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.

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  • 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.

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

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  • 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.

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  • 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; 4 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 10 mg cholesterol; 352 mg sodium. 573 mg potassium; 21 g carbohydrates; 3 g fiber; 5 g sugar; 4 g protein; 0 g trans fatty acid; 1944 IU vitamin a; 34 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 56 mcg folate; 0 mcg vitamin b12; 91 mg calcium; 1 mg iron;

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