Butternut Squash Leek Soup

Recipe by karen
READY IN: 1hr 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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