Butternut Squash and Leek Soup
Even if you think you don’t like squash, this is a delicious soup. It’s very creamy without the use of milk or cream.
Course Appetizer, Main Course, Side Dish, Soup
Cuisine American
- 1 head of garlic
- 2 cups water
- 4 tsp olive oil
- 2 cups organic chicken broth
- 6 large leeks thinly sliced
- 1/2 tsp Himalayan sea salt
- 4 cups butternut squash (1 squash)
- 1/2 tsp ground black pepper
Preheat oven to 350°F.
Cut squash in half and brush with some olive oil.
Place cut side down on a baking dish and bake for about 30–40 minutes or until squash is soft.
Scoop out squash and set aside.
Remove the white papery skin from garlic head but do not peel or separate the cloves.
Wrap garlic head in foil.
Bake at 350°F for 1 hour; cool for 10 minutes.
Separate cloves; squeeze to extract garlic pulp.
Discard skins.
Heat oil in a large saucepan over medium-high heat.
Add leek; sauté 5 minutes or until tender.
Stir in garlic, squash, water, broth, salt, and pepper; bring to a boil.
Reduce heat and simmer until well mixed.
Place half the squash mixture in a blender (if the mixture is still hot you may need to remove the centerpiece of the blender lid to let steam escape — if so, cover with a towel instead).
Blend until smooth.
Repeat procedure with remaining squash mixture.
To serve, ladle the soup into bowls, and enjoy!