Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4½ pounds butternut squash
- 4 large leeks cleaned and chopped
- 1 teaspoon dried thyme
- ¼ cup butter
- 5 cups chicken stock
- 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
Directions
Cut squash in half lengthwise and remove seeds.
Bake at 350 until tender.
When cool enough to handle remove pulp from skin and set aside.
Sauté leeks and thyme in butter until tender then add pulp and chicken stock and simmer 20 minutes.
In blender puree a little at a time then return to pot and season with salt and pepper.
If desired garnish with sour cream and chives.
Category:Cathy's Recipes