Butternut Squash and Leek Soup
This soup for a crowd showcases vegetables and nuts—important ingredients in healthy Mediterranean-style eating. The pistachios, yogurt, and chives add an elegant finishing touch.
Per ServingButternut Squash and Leek Soup |
||
|---|---|---|
| Makes: 9 servings | ||
| Serving Size: 1 cup | ||
| Calories | 115 | |
| Fat | 5 | g |
| Saturated Fat | 2.4 | g |
| Trans Fat | 0.1 | g |
| Carbohydrate | 15 | g |
| Fiber | 4 | g |
| Sugars | 4 | g |
| Cholesterol | 10 | mg |
| Sodium | 395 | mg |
| Potassium | 435 | mg |
| Protein | 4 | g |
| Phosphorus | 85 | mg |
| Choices: Starch 0.5, Vegetable 1, Fat 1 | ||
- Makes: 9 servings
- Serving Size: 1 cup
- Preparation Time: 30 minutes (not including time for squash to cool after microwaving)
- Cooking Time: 40 minutes (including 15-minute cooling time before blending)
Ingredients
| 1 | large | (about 3 lbs.) butternut squash |
| 2 | cups | chopped, well-washed leeks, white part only (about 2 medium) |
| 1/4 | cup | dry white wine |
| 4 1/2 | cups | low-fat, reduced-sodium chicken broth |
| 1 | tsp. | ground white pepper |
| 1/2 | tsp. | kosher salt |
| 1 | Tbsp. | butter |
| Topping | ||
| 3 | Tbsp. | chopped pistachios |
| 1/2 | cup | plain nonfat yogurt |
| 1/4 | cup | crème fraîche (a heavy cream thickened with buttermilk) |
| 1 | Tbsp. | minced fresh chive |
Directions
- Place the butternut squash in a microwave oven (on the glass turntable or the rack). Microwave the squash on high for 5 to 6 minutes. Remove the squash carefully with pot holders, and set aside until it is cool enough to handle. Microwaving makes it easier to cut the squash. If you don't have a microwave oven or want to skip this step, proceed with step 2.
- Cut the squash in half crosswise. Standing each piece upright, carefully peel the skin off with a sharp knife or vegetable peeler. Discard the skin. Set each piece of squash lengthwise on a cutting board. Cut each piece in half lengthwise. Remove and discard the seeds from the squash. Using a serrated spoon, remove any excess stringy fibers from the squash. Cut all the squash into 1-inch cubes. You should have about 10 cups of cubes.
- Add the squash and leeks to a large, heavy saucepot. Add in the wine and broth. Cover and bring to a boil over medium-high heat. Reduce to a simmer and cook until the squash is tender, about 25 minutes. Let cool for 15 minutes. Add in the white pepper and salt.
- Puree the soup, in batches if necessary, in a food processor or blender (use an immersion blender if you have one). Add the soup back to the saucepot, and add the butter. Set over low heat for a few minutes, just until the butter melts.
- For the topping, toast the pistachios in a small, dry skillet for 2 to 3 minutes, shaking the pan frequently, until they are lightly browned. Set aside. In a small bowl, combine the yogurt and crème fraîche. For each bowl of soup, swirl the yogurt mixture on top. Sprinkle with the chopped pistachios and chives and serve immediately.
