Butternut Squash-Leek Soup
Ingredients
- 4 teaspoons olive oil
- 6 cups thinly sliced leek (about 4 large)
- 4 cups (¾-inch) cubed peeled butternut squash (about 1 medium)
- 2 cups water
- 1 whole garlic head
- 2 cups fat-free, less-sodium chicken broth
- ½ teaspoon salt
- + 1 more ingredients
-
- ½ teaspoon freshly ground black pepper
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 lee...
Baked Chicken recipes you also might like
Curried Butternut Squash Soup Recipe

Butternut Squash Soup with Sage and Parmesan Croutons Recipe

Jalapeño-Ginger Butternut Squash Soup Recipe

Butternut Squash Soup with Seared Radicchio Recipe

Roasted Butternut Squash and Shallot Soup Recipe

Butternut Squash Soup with Toasted Walnuts Recipe

Best Wine Deals
-
$19.9933% offBeringer Cabernet Sauvignon Knights Valley 2013
-
$20.1917% offRoth Chardonnay Sonoma Coast 2010
Comments