Squash & Leek Soup

Recipe by Lois M
READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut squash into half lengthwise, clean out seeds and place skin up on a baking dish, bake at 400 for about 45 minute allow to cool, peel off skin and cut into large chunks.
  • In a large pot, saute the onions, ginger, leeks, and garlic in the butter until soft.
  • Add the chicken stock, and wine (if using,or increase chicken stock) and simmer about 20 minute.
  • Transfer to a large bowl or measuring cup.
  • Fill blender or food processer with 1/2 stock and 1/2 squash.
  • (This took me 3 batches) Puree.
  • Return to pot and add salt, pepper to taste.
  • Simmer about 20 minute Freezes well.
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