Here is another Butternut Squash Soup Recipe. I can’t stop! Super easy, healthy, and delicious! If you think you do not like Butternut Squash, I beg you to try just one more time! I used an entire head of garlic here to compliment the sweetness of the butternut. This seriously is one “tasty” soup and I can promise you…it is one of the healthiest too. 🙂
Also check out my Butternut Squash-Partlett Pear Soup and Roasted Butternut Squash and Shallot Soup. Plus all my other Soups. Enjoy~
Tip: You can pair this with a crisp Chardonnay, it will balance with the natural sweetness of the butternut squash.
Makes 6 cups
1 whole garlic head
4 tsp olive oil
6 cups thinly sliced leek, about 4 large
4 cups cubed and peeled butternut squash, about 1 med
2 cups water
2 cups vegetable broth
1/2 tsp salt
1/2 tsp freshly ground pepper
1. Preheat oven to 350 F
2. Remove skin from garlic head. Wrap all of the head into foil and wrap. Bake at 350for 1 hour; cool 10 mins. Separate cloves, squeeze to get out the pulp. Discard skins.
3. Heat oil in a large sauce pan over med-high heat. Add leek, saute 5 mins or until tender. Stir in garlic, squash, 2 cups of water, broth, salt, and pepper; bring to a boil. Reduce heat, and simmer 10 mins or until squash is tender. Place half of the squash mixture in a blender. Remove the center piece of the lid of the blender to allow to steam. Put a paper towel over and blend until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining squash mixture. Enjoy!!!
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