Butternut Squash Soup

1. 1

   Preheat oven to 350u00b0.

2. 2

   Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350u00b0 for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

3. 3

   Heat oil. Add leek; 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. Place half of squash mixture in a blender. Remove center piece of blender lid. Blend until smooth.

* Per serving · 4 servings · Values may vary.

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