Buttery Squash Soup
Ready In: 40 mins
Serves: 6-8
Yields: 2 quarts
Ingredients
- 2 leeks, white parts, rinsed and chopped (about 2 cups)
- 2 garlic cloves, minced
- 1 lb butternut squash, roasted and without skin
- 1 lb buttercup squash, roasted and without skin
- 1 bay leaf
- 3⁄4 teaspoon sea salt (may adjust depending on if using suggested broth) or 3⁄4 teaspoon kosher salt (may adjust depending on if using suggested broth)
- 4 cups chicken broth (low sodium if using canned)
- 1⁄4 cup shelled raw squash (optional) or 1⁄4 cup pumpkin seeds, coarsely chopped (optional)
- 2 teaspoons olive oil (optional)
Directions
- Place leeks, garlic, squash, bay leaf, salt, and broth in a large saucepan.
- Bring to a boil.
- Reduce heat and simmer gently until the all veggies are tender, about 12 minutes.
- Let cool for at least 10 minutes.
- Remove and discard bay leaf.
- Puree the soup in batches and rewarm over medium-low heat.
- Meanwhile, heat the olive oil in a small skillet over medium heat.
- Add the seeds and heat, stirring occasionally, 2-3 minutes.
- Ladle soup into bowls and sprinkle with the seeds.
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