Butternut Squash and Mussel Soup

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Holiday 2014

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Butternut Squash and Mussel Soup

Butternut Squash and Mussel Soup
2 tbsp. olive oil
1 cup (1/2-inch cubes) butternut squash
2 leeks, thinly sliced
2 ribs celery, halved and sliced
3 to 4 cloves garlic, minced
4 cups chicken broth
1 cup white wine
1 lb. mussels
Snipped fresh basil

Prep: 20 minutes, Cook: 40 minutes, Serves: 6  

1. Heat oil in a large saucepan over medium heat. Add squash, leeks and celery; sauté for 5 minutes. Add garlic and cook for 1 to 2 minutes more.

2. Add broth and wine and bring to a boil. Reduce heat and simmer, covered, for 30 minutes. Add mussels and cook for 5 minutes more or until all are open. Discard any mussels that do not open. Ladle soup into bowls and garnish with basil, if you like. 

Nutritional Information:
182 calories, 12 g protein, 7 g total fat (1 g sat.), 12 g carbohydrate, 1 g fiber, 3 g sugar, 21 mg cholesterol, 614 mg sodium, 4 points


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