Butternut Squash Leek Soup

Ingredients

  • ½ teaspoon pepper
  • 2 cups chicken broth
  • 2 cups water
  • 4 cups butternut squash, peeled & cubed (1 large or 2 medium)
  • 4 cups leeks, thinly sliced (about 2 large, white & light green only)
  • ½ teaspoon salt
  • 4 teaspoons olive oil
  • + 1 more ingredients
    • 1 whole head of garlic

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 un...

View full recipe at SpringPad

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