Recipe by karen
I got this recipe from Cooking Light. I made it according to the recipe directions, except it was the first time I cooked with leeks and I think I used a little of the dark green parts. The magazine picture showed it as orange, and mine came out a little oniony, and green, but it was still good. I'd love reviews to see what you think.
Top Review by debbieltd
I also used lovetoeat's suggestions and added 1 chopped parnsip, 1 chopped carrot, some curry powder, coriander and then a little cayenne to heat things up. I also used 4 c. of homemade vegetable stock instead of chicken broth/water. It was a creamy delight that I topped with cilantro sprigs and a swirl of plain yogurt for the win! YUM!
- 1 whole head of garlic
- 4 teaspoons olive oil
- 1⁄2 teaspoon salt
- 4 cups leeks, thinly sliced (about 2 large, white & light green only)
- 4 cups butternut squash, peeled & cubed (1 large or 2 medium)
- 2 cups water
- 2 cups chicken broth
- 1⁄2 teaspoon pepper
Directions See How It's Made
- Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap in foil and bake at 350° for 1 hour. Cool 10 minutes.
- Separate cloves and squeeze to extract garlic. Discard skins.
- Heat oil in a large saucepan over med-high heat.
- Add leek & sauté for 5 minutes or until tender.
- Stir in garlic, squash, water, broth, salt & pepper. Bring to a boil.
- Reduce heat and simmer for 10 minutes or until squash is tender.
- Place half the mixture in blender. Remove the center piece on blender lid to allow steam to escape. Cover the opening with a towel and blend until smooth.
- Repeat for remaining mixture.