Ingredients
- 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
How to Make
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Step 1: Preheat oven to 350°.
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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.
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Step 3: Heat oil in a large saucepan over medium-high heat. Add leek; sauté 5 minutes or until tender.
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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.
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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 & Variations
- Stand or immersion blender
We hope you enjoy this recipe!
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