Butternut Squash-leek Soup |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This soup is excellent and I have served it several times to raves each and every time. A side sald and a good bread makes for a great meal. Ingredients:
1 whole garlic head |
4 teaspoons olive oil |
6 cups thinly sliced leek (about 4 large) |
4 cups (3/4-inch) cubed peeled butternut squash (about 1 medium) |
2 cups water |
2 cups fat-free, less-sodium chicken broth |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
crumbled bacon for garnish |
Directions:
1. Preheat oven to 350°.
2. 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.
3. Heat oil in a large saucepan over medium-high heat. Add leek; sauté 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.
4. If you find the soup is to think I have use chicken broth or low-fat milk to thin
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