Butternut Leek Soup

1. 1

   Remove the papery covering from garlic, cut the top off but do not separate or peel the cloves.

2. 2

   Roast garlic in the oven for an hour.

3. 3

   Pre-cook the squash in the microwave for 15 minutes and let cool.

4. 4

   Cube and put into crockpot.

5. 5

   Slice and clean the leeks well.

6. 6

   Add to crockpot.

7. 7

   Add water, olive oil, and broth.

8. 8

   When garlic has cooled about 10 minutes, squeeze garlic into the soup.

9. 9

   Add pumpkin pie spice.

10. 10

    Salt and pepper to taste.

11. 11

    If broth is low sodium, you'll want a little salt.

12. 12

    Cook on low for 6 hours.

13. 13

    Put small batches into a food processor, food mill, or blender and puree.

14. 14

    Serve garnished with a bit of sour cream, some nutmeg, or even a few red pepper flakes.

* Per serving · 4 servings · Values may vary.

No additional tips available.