Categories: Soup, Squash

Ingredients

• 1 whole garlic head
• 4 teaspoons olive oil
• 6 cups thinly sliced leeks
• 4 cups cubed peeled butternut squash
• 2 cups water
• 2 cups fat-free, less-sodium chicken broth
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper

Directions

1. Preheat the oven to 350.

2. Remove white papery skin from garlic head (do not peel or seperate the cloves). Wrap head in foil. Bake at 350 deg for 1 hour; cool 10 minutes. Seperate cloves; squeeze to extract garlic pulp. Discard skins.

3. Heat oil in a large saucepan over medium-high heat. Add leek; saute 5 minutes or until tender. Stir in garlic, squash, 2 cups water, broth, salt and 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 lid to avoid splatter. Blend until smooth. Pour pureed soup into a bowl. Repeat procedure with remaining squash mixture.

Email to a friend | Print this recipe | Back