Butternut Squash-Leek Soup Recipe

"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."

Original is 6 servings

Metric US

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Ingredients

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1 head garlic (whole)
4 teaspoons olive oil
6 cups leek, thinly sliced (about 4 large)
4 cups (560 grams) butternut squash (cubed 3/4-inch, peeled, about 1 medium)

2 cups water
2 cups low-sodium chicken broth (fat-free)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

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.