Butternut Squash Leek Soup

1. 1

   Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap in foil and bake at 350u00b0 for 1 hour. Cool 10 minutes.

2. 2

   Separate cloves and squeeze to extract garlic. Discard skins.

3. 3

   Heat oil in a large saucepan over med-high heat.

4. 4

   Add leek & saute for 5 minutes or until tender.

5. 5

   Stir in garlic, squash, water, broth, salt & pepper. Bring to a boil.

6. 6

   Reduce heat and simmer for 10 minutes or until squash is tender.

7. 7

   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.

8. 8

   Repeat for remaining mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.