Combine squash, onions, and garlic in stockpot with 1 cup water. Cover and cook on MED until squash is tender, about 30 min. Add 2 cups stock.
This heart-warming squash and leek soup blends flavors well, paired with citrus hints and enriched by a garlic-garlic-cumin spice combination.
80 calories/servingServing Size is 1 cup
See Nutrition InformationServing Size is 1 cup
Prep Time
Cook Time
Total Time
Servings11Servings: 11
2 pkgs (20 oz each) Wegmans Cleaned & Cut Butternut Squash
2 pkgs (7 oz each) Wegmans Organic Chopped Onions
2 cloves Wegmans Peeled Garlic, minced
1 container (32 oz) Wegmans Vegetable Culinary Stock, divided
Juice of 1 lemon (2-3 Tbsp)
1 Tbsp Wegmans Organic Ground Cumin
1 pkg (8 oz) Wegmans Cleaned & Cut Leeks, sliced lengthwise then sliced crosswise into 1/8-inch slices
1/4 cup chopped Wegmans Organic Cilantro
Salt and pepper to taste
1/2 cup Wegmans Plain Lowfat Yogurt
Price per serving
$0Note: When servings & ingredients are modified, nutrition & directions may vary.
Nutrition information per serving. 1 serving is 1 cup
Amount
% Daily Value
Amount
% Daily Value
Total Fat
0g
0.0%
Saturated Fat
0g
0.0%
Trans Fat
0g
0.0%
Cholesterol
0mg
0.0%
Sodium
55mg
2.6%
Total Carbohydrate
16g
5.8%
Dietary Fiber
3g
10.7%
Total Sugars
6g
21.4%
Incl. Added Sugars
0g
0.0%
Protein
3g
6.0%
Vitamin D
0mcg
0.0%
Calcium
86mg
6.9%
Iron
1mg
0.0%
Potassium
490mg
10.4%
Note: Current daily values are based on a standard 2,000 calorie diet.