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Fall Soup
Yield
8
Author
Prep time
30 Min
Cook time
60 Min
Total time
1 H & 30 M

Fall Soup

This creamy soup that tastes like fall.

Ingredients

Instructions

  1. Preheat oven to 350 degrees
  2. Bake squash for 40 minutes with skin on.
  3. The Blue Hubbard squash is a challenging to work with until it is softer.
  4. Sauté leeks and garlic until soft
  5. Remove skins from squash and cut up and add to pan
  6. Add bone broth and simmer for 30 mins
  7. Put everything in a blender until smooth

Nutrition Facts

Calories

109.97

Fat (grams)

4.12

Sat. Fat (grams)

0.61

Carbs (grams)

13.59

Fiber (grams)

3.90

Net carbs

9.69

Sugar (grams)

3.75

Protein (grams)

6.66

Sodium (milligrams)

869.85

Cholesterol (grams)

1.82

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