Roasted Squash and Leek Potato Soup
A comforting blend of roasted acorn squash, leeks, and bacon in a creamy potato soup. Hearty and satisfying, perfect for warming up on a chilly day.
Instructions
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1
Melt the butter in a 3-quart microwave-safe bowl. Add the cubed acorn squash, sliced carrot, and sliced leek. Stir to coat the vegetables, then cover and microwave on high for 6 minutes.
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2
Stir in the remaining ingredients - chicken broth, zucchini, uncooked elbow macaroni, bay leaf, dried basil, dried thyme, salt, and pepper. Cover and microwave on high for 12-14 minutes, stirring twice, until the vegetables and macaroni are tender. Remove the bay leaf before serving.
Nutrition Information
Per serving (based on 5 servings)
200
Calories
4.0g
Protein
15.0g
Carbs
2.0g
Fat
3.0g
Fiber
2.0g
Sugar
594mg
Sodium
Protein 17%
Carbs 64%
Fat 19%
Nutrition information is automatically calculated and should be considered an estimate.
