Butternut Squash and Leek Soup

Butternut Squash and Leek Soup

Even for those who suppose you don’t like squash, this can be a scrumptious soup. It’s very creamy with out using milk or cream.

Course Appetizer, Fundamental Course, Aspect Dish, Soup

Delicacies American


  • 1 head of garlic
  • 2 cups water
  • 4 tsp olive oil
  • 2 cups natural rooster broth
  • 6 massive leeks thinly sliced
  • 1/2 tsp Himalayan sea salt
  • 4 cups butternut squash (1 squash)
  • 1/2 tsp floor black pepper


  • Preheat oven to 350°F.

  • Reduce squash in half and brush with some olive oil.

  • Place reduce facet down on a baking dish and bake for about 30–40 minutes or till squash is delicate.

  • Scoop out squash and put aside.

  • Take away the white papery pores and skin from garlic head however don’t peel or separate the cloves.

  • Wrap garlic head in foil.

  • Bake at 350°F for 1 hour; cool for 10 minutes.

  • Separate cloves; squeeze to extract garlic pulp.

  • Discard skins.

  • Warmth oil in a big saucepan over medium-high warmth.

  • Add leek; sauté 5 minutes or till tender.

  • Stir in garlic, squash, water, broth, salt, and pepper; convey to a boil.

  • Cut back warmth and simmer till properly blended.

  • Place half the squash combination in a blender (if the combination remains to be sizzling you could must take away the centerpiece of the blender lid to let steam escape — if that’s the case, cowl with a towel as an alternative).

  • Mix till easy.

  • Repeat process with remaining squash combination.

  • To serve, ladle the soup into bowls, and revel in!