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Butternut Squash-Leek Soup Recipe

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This recipe for Butternut Squash-Leek Soup is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350º 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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