Buttery Squash Soup

1. 1

   Place leeks, garlic, squash, bay leaf, salt, and broth in a large saucepan.

2. 2

   Bring to a boil.

3. 3

   Reduce heat and simmer gently until the all veggies are tender, about 12 minutes.

4. 4

   Let cool for at least 10 minutes.

5. 5

   Remove and discard bay leaf.

6. 6

   Puree the soup in batches and rewarm over medium-low heat.

7. 7

   Meanwhile, heat the olive oil in a small skillet over medium heat.

8. 8

   Add the seeds and heat, stirring occasionally, 2-3 minutes.

9. 9

   Ladle soup into bowls and sprinkle with the seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.