Butternut Squash Soup

Butternut Squash Soup
Photo by Sang An

Ingredients

  • 4 leeks, rinsed and chopped (3 cups)
  • 1 bay leaf
  • ¼ cup shelled raw pumpkin seeds (optional)
  • 1 tablespoon fresh rosemary
  • 5 cups low-sodium chicken broth
  • 1 3-pound butternut squash, cut into 1-inch chunks
  • 2 teaspoons olive oil
  • + 1 more ingredients
    • ¾ teaspoon kosher salt

Place the leeks, squash, bay leaf, salt, and broth in a large saucepan. Bring to a boil. Reduce heat and simmer gently until the squash is tender, about 12 minutes. Let cool for at least 10 minutes. Remove and discard the bay leaf. Puree the soup in batches and rewarm over medium-low heat. Meanwh...

View full recipe at My Recipes

Comments

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