Butternut squash, zucchini and leek soup

Ingredients

• ½ large onion (about 90 g)
• ½ large leek (white part only)
• 1 medium zucchini
• ½ medium butternut squash (about 400 g)
• 3 tablespoons olive oil
• ¼ teaspoon salt
• ½ vegetable bouillon cube
• ¼ teaspoon nutmeg
• Enough water to cover

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of zucchini
• What to use instead of butternut squash
• What to use instead of onion
• What to use instead of leek

Instructions

1. Chop the onion and leek and cook them gently in a pot with the oil.
2. Peel the zucchini, cut it into medium pieces and add it.
3. Peel the squash, remove the seeds, dice it small and add it with the salt, bouillon, nutmeg and enough water to cover everything.
4. Turn the heat to high and, when it boils, lower it to medium and cover. Simmer for 15 minutes, until the squash is tender.
5. Blend everything until smooth.

Nutrition facts

Approximate, per serving (about 230 g). Calculated with data from USDA FoodData Central.