"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Butternut Squash-Leek Soup Recipe

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This recipe for Butternut Squash-Leek Soup, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Siegel
Added: Tuesday, September 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 whole garlic head
4 teaspoon olive oil
6 cups thinly sliced leek (about 4 large)
4 cups (3/4") cubes peeled butternut squash (1 medium)
2 cups water
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper

Directions:
Directions:
Preheat oven to 350. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350 for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Heat oil in a large saucepan over medium-high heat. Add leek; saute 5 minutes or until tender. Stir in garlic, squash, 2 cups water, broth, salt and black pepper; bring to a boil. Reduce heat, and simmer 10 minutes or until squash is tender. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth. Pour pureed soup into a bowl. Repeat procedure with remaining squash mixture.

Number Of Servings:
Number Of Servings:
6

 

 

 

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