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...

View full recipe at SpringPad

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