Ingredients
1/2 cup heavy cream
1 1/4 tsps grated nutmeg freshly, use a microplane grater
3 tbsps extra-virgin olive oil
1 leeks large, – green leaves trimmed off, keep white and pale green parts only, halved lengthwise, thoroughly rinsed and cut in 1/8†slices, 2 cups
4 shallots large, – skinned and cut in 1/4†pieces, 1 1/4 cups
2 garlic cloves – skinned and finely chopped
1 butternut squash medium, 2 1/4 lbs, 1 kg – peeled, seeded and cut in 1″ pieces, 6 1/2 cups
2 cups vegetable stock
4 cups spring water
1 1/2 tsps sea salt
ground black pepper freshly, to taste
3 tbsps brown butter – melted as garnish
6 fennel dill or chervil sprigs as garnish
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Recipe Instructions
Read the instructions at Food & StyleNutrition Facts
310
calories
14
g fat
3
g sugar
Amount Per Serving (recipe is 6 servings)
Calories 310
Calories From Fat 130
% Daily Value*
Total Fat 14g
22%
Saturated Fat 6g
30%
Trans Fat g
Cholesterol 25mg
8%
Sodium 770mg
32%
Potassium 1530mg
44%
Total Carbohydrates 42g
14%
Dietary Fiber 9g
36%
Sugars 3g
Protein 6g
12%
Vitamin A
200%
Vitamin C
90%
Calcium
20%
Iron
25%
Weight Watchers Points
PointsPlus: 8SmartPoints: 11
