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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Soups Stews Vegetables American Oven Fall Kosher Low Fat Winter Stove Top Dietary Low Cholesterol Seasonal Low Saturated Fat Low Calorie Comfort Food Oamc Freezer Make Ahead Low Carb Healthy 2 Low In Something Squash Taste Mood Equipment Number Of Servings 4 Hours Or Less

Butternut Squash Leek Soup

I got this recipe from cooking light. I made it according to the recipe directions, except it was the first time i cooked with leeks and i think i used a little of the dark green parts. The magazine picture showed it as orange, and mine came out a little oniony, and green, but it was still good. I'd love reviews to see what you think.

Steps

Remove white papery skin from garlic head.
Wrap in foil and bake at 350 for 1 hour.
Cool 10 minutes.
Separate cloves and squeeze to extract garlic.
Discard skins.
Heat oil in a large saucepan over med-high heat.
Add leek & saut for 5 minutes or until tender.
Stir in garlic , squash , water , broth , salt & pepper.
Bring to a boil.
Reduce heat and simmer for 10 minutes or until squash is tender.
Place half the mixture in blender.
Remove the center piece on blender lid to allow steam to escape.
Cover the opening with a towel and blend until smooth.
Repeat for remaining mixture.

Ingredients

head of garlic, olive oil, salt, leeks, butternut squash, water, chicken broth, pepper