Butternut Squash-Leek Soup
Recipe: #25071
October 20, 2016
Categories: Leek, Squash, Gluten-Free, High Fiber, No Eggs, Non-Dairy, more
"From Cooking Light October 2006 and credited to Shannon Simmons. This is a lovely fall soup. I needed to cook the squash about 15 minutes rather than the 10 minutes specified. The directions call for pureeing the soup in a blender but I used my immersion blender instead and it did a good job and made it easier."
Ingredients
Nutritional
- Serving Size: 1 (412.4 g)
- Calories 266.7
- Total Fat - 8.6 g
- Saturated Fat - 2 g
- Cholesterol - 92.5 mg
- Sodium - 1946.6 mg
- Total Carbohydrate - 19.8 g
- Dietary Fiber - 1.9 g
- Sugars - 2.4 g
- Protein - 29.8 g
- Calcium - 80.5 mg
- Iron - 2.9 mg
- Vitamin C - 18.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350°.
Step 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.
Step 3
Heat oil in a large saucepan over medium-high heat. Add leek; sauté 5 minutes or until tender.
Step 4
Stir in garlic, squash, 2 cups water, broth, salt, and black pepper; bring to a boil. Reduce heat, and simmer 10 minutes or until squash is tender.
Step 5
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 blender lid (to avoid splatters). Blend until smooth. Pour pureed soup into a bowl. Repeat procedure with remaining squash mixture.
Tips
- Stand or immersion blender