Butternut Squash Leek Soup |
|
 |
Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
|
I got this recipe from Cooking Light. I made it according to the recipe directions, except it was the first time I cooked with leeks and I think I used a little of the dark green parts. The magazine picture showed it as orange, and mine came out a little oniony, and green, but it was still good. I'd love reviews to see what you think. Ingredients:
1 whole head of garlic |
4 teaspoons olive oil |
1/2 teaspoon salt |
4 cups leeks, thinly sliced (about 2 large, white & light green only) |
4 cups butternut squash, peeled & cubed (1 large or 2 medium) |
2 cups water |
2 cups chicken broth |
1/2 teaspoon pepper |
Directions:
1. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap in foil and bake at 350° for 1 hour. Cool 10 minutes.
2. Separate cloves and squeeze to extract garlic. Discard skins.
3. Heat oil in a large saucepan over med-high heat.
4. Add leek & sauté for 5 minutes or until tender.
5. Stir in garlic, squash, water, broth, salt & pepper. Bring to a boil.
6. Reduce heat and simmer for 10 minutes or until squash is tender.
7. Place half the mixture in blender. Remove the center piece on blender lid to allow steam to escape. Cover the opening with a towel and blend until smooth.
8. Repeat for remaining mixture.
|
|