Buttery Squash Soup

Submitted by Marla Jones

"This is from a mini cookbook called Healthy Eating. I've always wanted to try this kind of soup, and finally got up the nerve to. Now I think back to what I was missing all those years! I used a homemade chicken broth for this recipe, Betty Crocker's Classic Chicken Broth #82385. This is what I used, so I cannot guarantee your finished product, therefore I would suggest using this. I had made the broth the day before and the time for that is not listed below. This soup has a sweet/smoky flavor. The recipe calls for just butternut, but I had only a small one of those and a small buttercup, hence the name!"

 

• Ready In: 40mins
• Ingredients: 9
• Yields: 2 quarts
• Serves: 6-8

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

1. Place leeks, garlic, squash, bay leaf, salt, and broth in a large saucepan.
2. Bring to a boil.
3. Reduce heat and simmer gently until the all veggies are tender, about 12 minutes.
4. Let cool for at least 10 minutes.
5. Remove and discard bay leaf.
6. Puree the soup in batches and rewarm over medium-low heat.
7. Meanwhile, heat the olive oil in a small skillet over medium heat.
8. Add the seeds and heat, stirring occasionally, 2-3 minutes.
9. Ladle soup into bowls and sprinkle with the seeds.