October 20, 2016
Soups/Stews, Vegetables, Leek ,
Squash, North American, Budget-Friendly, Easy/Beginner Cooking, Fall/Autumn, Winter, Gluten-Free, High Fiber, No Eggs, Non-Dairy more
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"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."
Preheat oven to 350°.
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.
Heat oil in a large saucepan over medium-high heat. Add leek; sauté 5 minutes or until tender.
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.
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.
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Very tasty delicious soup, I made one change only by using veg broth in place of chicken, and used lemon pepper, I loved this so it will be made again, I thank you