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{{Wikifiedrecipe}}
 
   
 
== Ingredients ==
 
== Ingredients ==
   
 
* 1 lbs [[acorn squash|acorn]] or [[butternut squash]], peeled, seeded and finely chopped
 
* 1 lbs [[acorn squash|acorn]] or [[butternut squash]], peeled, seeded and finely chopped
* 3 tart [[apples]], peeled, cored and finely chopped
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* 3 tart [[apple]]s, peeled, cored and finely chopped
 
* 3 tbsp unsalted [[butter]]
 
* 3 tbsp unsalted [[butter]]
* 3 medium [[leeks]], rinsed well and sliced
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* 3 medium [[leek]]s, rinsed well and sliced
 
* 1 clove [[garlic]], minced
 
* 1 clove [[garlic]], minced
* 4 cup [[vegetable broth]]
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* 4 cup [[vegetable stock|vegetable broth]]
 
* 1½ cup frozen [[corn]] kernels
 
* 1½ cup frozen [[corn]] kernels
 
* 6 tbsp [[heavy cream]]
 
* 6 tbsp [[heavy cream]]
 
* ¼ tsp freshly grated [[nutmeg]]
 
* ¼ tsp freshly grated [[nutmeg]]
* 4 [[scallions]], finely minced, for garnish
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* 4 [[green onions|scallions]], finely minced, for garnish
   
 
== Directions ==
 
== Directions ==
# Over medium heat, sauté the [[squash]] and [[apples]] in the [[butter]] for 5 minutes, stirring occasionally.
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# Over medium heat, sauté the [[squash]] and [[apple]]s in the [[butter]] for 5 minutes, stirring occasionally.
# Add [[leeks]] and [[garlic]] and saute another 5 minutes.
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# Add [[leek]]s and [[garlic]] and saute another 5 minutes.
# Add the broth and [[corn]] and simmer 10 minutes.
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# Add the broth and [[corn]] and simmer 10 minutes.
# Stir in the [[cream]] and [[nutmeg]] and heat just until warmed through.
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# Stir in the [[cream]] and [[nutmeg]] and heat just until warmed through.
# Sprinkle with the minced scallions.
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# Sprinkle with the minced scallions.
   
 
== Nutritional information ==
 
== Nutritional information ==
 
Per serving:
 
Per serving:
* 300 [[cal]]
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* 300 calories
 
* 7g pro
 
* 7g pro
 
* 39g carb
 
* 39g carb
 
* 15g fat (42%)
 
* 15g fat (42%)
   
[[Category:Ovo Lacto Diet]]
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[[Category:Acorn squash Soup Recipes]]
[[Category:Butternut squash Soup Recipes]]
 
[[Category:Acorn squash Recipes]]
 
[[Category:Butternut squash Recipes]]
 
 
[[Category:Apple Recipes]]
 
[[Category:Apple Recipes]]
[[Category:Leek Recipes]]
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[[Category:Butternut squash Soup Recipes]]
 
[[Category:Corn Recipes]]
 
[[Category:Corn Recipes]]
 
[[Category:Leek Recipes]]
 
[[Category:Ovo-lacto Recipes]]

Latest revision as of 14:31, 21 March 2011


Ingredients[edit | edit source]

Directions[edit | edit source]

  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[edit | edit source]

Per serving:

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