Squash Soup

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

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  • Makes: 6 servings
  • Serving Size: 1 cup
  • Prep: 10 mins
  • Bake: 1 hr to 1 hr 30 mins 350°F
  • Cook: 40 mins

Squash Soup

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Directions

  1. 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.
  2. 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.
  3. 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.
  4. Add squash. Season with additional salt and pepper. Cooking 5 minutes, stirring often.
  5. 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.
  6. 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.

From the Test Kitchen

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.

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Nutrition Facts (Squash Soup)

  • Per serving:
  • 124 kcal ,
  • 4 g fat
  • (2 g sat. fat ,
  • 1 g monounsaturated fat ),
  • 10 mg chol. ,
  • 352 mg sodium ,
  • 21 g carb. ,
  • 3 g fiber ,
  • 5 g sugar ,
  • 4 g pro.
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