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[[Category:Acorn squash Recipes]]
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[[Category:Leek Recipes]]

Revision as of 10:30, August 27, 2010


Ingredients

Directions

  1. Over medium heat, sauté the squash and apples in the butter for 5 minutes, stirring occasionally.
  2. Add leeks and garlic and saute another 5 minutes.
  3. Add the broth and corn and simmer 10 minutes.
  4. Stir in the cream and nutmeg and heat just until warmed through.
  5. Sprinkle with the minced scallions.

Nutritional information

Per serving:

  • 300 cal
  • 7g pro
  • 39g carb
  • 15g fat (42%)
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