Butternut Squash & Leek Soup

by wlr Member, Sarah Russell

Lots of flavour going on here; creamy, mildly spicy a little bit of sweetness. Very good.

  • Recipe makes: 4 servings
  • Prep time:
    15 mins
  • Cook time: 50 mins
  • Calories: 76
    per serving


  • 90g leeks
  • 225g butternut squash
  • 600ml water
  • 2 tsp olive oil
  • 1 onion
  • 1 garlic clove
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 vegetable stock cube


  1. Wash and chop the leeks
  2. Peel and chop the onion
  3. Peel and chop the garlic
  4. Heat oil in a saucepan and sauté the leeks, garlic and onion.
  5. Add the ground spices and cook for about 1 minute. Stir in squash and add the stock and black pepper to taste.
  6. Cover and simmer for 25 mins until the vegetables are cooked and tender. Remove pan from heat and puree with the blender.
  7. Simple, a delicious mildly spiced healthy and tasty soup!
Nutrition information per serving
Calories (kcal)76
Carbohydrate (g)9.6
Fat (g)3.5
Protein (g)2.1
Fibre (g)1.8
Alcohol (g)0.0
Fruit & Veg1.4

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