Butternut Squash Leek Soup

85 mins (prep 25, cooking 60)
9 ingredients
6 servings
I got this recipe from Cooking Light. I made it according to the recipe directions, except it was the first time I cooked with leeks and I think I used a little of the dark green parts. The magazine picture showed it as orange, and mine came out a little oniony, and green, but it was still good. I'd love reviews to see what you think.

Categories:  seasonal , kosher , equipment , soups-&-stews , low-carb , oamc~freezer~make-ahead , low-fat , low-cholesterol , american , oven , number-of-servings , squash , healthy-2 , stove-top , north-american , low-sat.-fat , comfort-food , taste~mood , <-4-hours , low-in... , time-to-make , low-protein , low-calorie , winter , fall , healthy , vegetable ,
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Serving Size (379.33 g)
Servings 6
Amount per Serving
Calories 242.33 Calories from Fat 65.97
% Daily Value *
Total Fat 7.33g 67.65%
Saturated Fat 1.53g 45.99%
Trans Fat 0.0 %
Cholesterol 52.84mg 105.68%
Sodium 417.11mg 104.28%
Total Carbohydrate 27.3g 54.6%
Dietary Fiber 4.33 g 103.93%
Sugars 5.81 g %
Protein 20.18g 242.21%
Vitamin A 17782.17IU% Vitamin C 40.33mg%
Calcium 122.21mg% Iron 3.19mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
head of garlic, whole