Butternut Squash-Leek Soup

Butternut squash is abundant right now, make the most of it with this recipe I found on Group Recipes. The roasted garlic and leeks make this soup shine and extra "broth" can always be added to thin, if it ends up being too thick for your tastes.


Recipe:

Butternut Squash-Leek Soup

Ingredients
1 garlic head
2 Tbs. butter or Earth Balance
3 cups chopped leeks (about 2 large)
4 cups cubed peeled butternut squash (about 1 medium)
2 small organic potatoes, peeled and chopped
5-6 cups broth or water veggie bullion


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

2. Heat butter or Earth Balance in large saucepan over medium-high heat. Add leek; sauté 5 minutes or until tender. Stir in garlic, squash, potatoes, broth or water and bullion; bring to a boil. Reduce heat, and simmer 15 minutes or until squash and potatoes are tender. Take off heat and blend with stick blender until smooth.