Cacao Dusted Butternut Squash Soup's picture

May. 11, 2011


Unsalted butter 1 Tablespoon
Extra virgin olive oil 2 Tablespoon
Leeks 2 Large , thinly sliced (White And Tender Green Parts Only)
Butternut squash 2 1/2 Pound , peeled, seeded and cut into 2
Baking potato 1 , peeled and cut into 2
Chicken stock/Low sodium broth 6 Cup (96 tbs)
Fresh lemon juice 1 Teaspoon
Freshly ground pepper To Taste
Kosher salt To Taste
Cacao nibs 1 Teaspoon , finely ground


1. In a large soup pot, melt the butter in the olive oil. Add the leeks and cook over moderately low heat, stirring occasionally, until very tender, about 15 minutes. Add the squash, potato and stock and bring to a boil. Cover and simmer over moderate heat until the squash and potato are very tender, about 40 minutes.

2. Working in batches, puree the soup in a blender until smooth. Return it to the soup pot and rewarm. Stir in the lemon juice and season with salt and pepper. Ladle the soup into bowls, sprinkle with the ground cacao nibs and serve.

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 55 Minutes
Ready In: 55 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 1779Calories from Fat 577

 % Daily Value*

Total Fat 64 g98.5%

Saturated Fat 16 g80%

Trans Fat 0 g


Sodium 2565 mg106.88%

Total Carbohydrates 264 g88%

Dietary Fiber 32 g128%

Sugars 64 g

Protein 57 g114%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet