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Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Vegetable Recipe

Winter Squash Soup

Vegetable-6119
Ingredients  
Amount Ingredient
2 tablespoons butter
5 cups squash, cubed
2 cups potatoes, cubed
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 cups leek, sliced
4 cups fat-free, low-sodium chicken broth
1 cup half-and-half
3 tablespoons fresh chives, chopped
 

Preparation
Melt butter in a large pot over medium heat. Add squash, potato, salt and pepper and sauté 3 minutes. Add leek and sauté one minute. Stir in broth and bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally. Place half of potato mixture in a blender and blend until smooth. Pour into large bowl. Blend remaining potato mixture and add to large bowl. Stir in half-and-half. Ladle soup into bowls and top each serving with chives.

Yield
8 servings

Nutritional Value Per Serving
Calories 197, Calories From Fat 65, Total Fat 7g, Saturated Fat 4g, Trans Fatty Acid .19, Cholesterol 31mg, Total Carbohydrate 30g, Protein 6g, Omega 3 Fatty Acid .13g

Look for "Fresh from Florida" ingredients at your grocery store.

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