This easy preparation combines autumnal colors — orange squash and brown pecans — to make this a perfect dish for a fall lunch. Delicious topped with Le Gruyére cheese. Serve with a salad and rustic, crusty bread.
Special Diets:
Ingredients
Method
Halve the leek lengthwise, rinse thoroughly and chop the white and light green parts only. Discard the tough dark green parts.
Heat oil in a large saucepan over medium heat.
Add onion and leek and cook, stirring occasionally, until they start to turn golden brown, 8 to 10 minutes.
Add squash, stir to coat with oil and continue cooking 10 minutes longer.
Add stock and bring to a boil.
Reduce heat to a simmer and cook until squash is tender, about 20 minutes. Let soup cool slightly.
In a food processor or blender, purée half of the soup until smooth. Take extreme care when puréeing a hot liquid.
Mix purée back into soup and season to taste with salt and pepper.
Top with toasted pecans and serve.
Nutritional Info
Serving Size
Calories
206
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.