Squash, Leek, and Watercress Soup

Recipe by breezermom
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove and discard the root, tough outer leaves, and tops of leeks to where the dark green begins to pale. Chop leeks, and saute in butter in a large Dutch oven for 5 minutes or until tender.
  • Add squash, and saute for 4 minutes. Stir in chicken broth. Bring to a boil, cover, reduce heat and simmer for 15 minutes or until the squash is tender. Add the watercress, hot sauce, and salt and pepper to taste, and simmer for 2 minutes.
  • Transfer mixture in batches to a blender (I use a handheld blender and leave everything in the pot). Ladle soup into soup bowls. Garnish, if desired.
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