Winter Squash And Leek Soup

1. 1

   Cook squash and potatoes with a little water, covered, in a microwave oven on MAX for about 10 minutes or until soft. Drain.

2. 2

   In the meantime, saute leeks and garlic in oil and butter for 3 minutes until the leeks are wilted.

3. 3

   Mash the squash and potatoes until smooth. Add them to leeks.

4. 4

   Add the broth and cook soup for 10 minutes over low heat. Puree with a hand blender until thick and smooth. Add Cumin and pepper, stir.

5. 5

   Serve with sour cream and croutons or toasted bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.