Butternut Squash and Leek Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 large Butternut Squash - halved lengthwise4 Tbsp Olive Oil3 large Leeks, white and light green parts only, washed, split lengthwise and cut into 1/2 -inch pieces1 tsp dried Thyme2 quarts (8 cups) Chicken Stock4 tsp Salt1 tsp Pepper
Heat oven to 350.
Place squash meat side down on a baking sheet and bake until tender, about 90 minutes. Let cool slightly. Scoop out and discard the seeds. Scrape the squash from the skin. Should produce ~ 5 cups.
In a large pot, heat oil over low heat. Add the leeks and thyme and cook, stirring occasionally, until the leeks are soft and lightly brown, about 40 minutes.
Stir the squash, stock and salt into the leek mixture.
Simmer over moderate heat for 20 minutes.
Using a convection blender, puree the soup until smooth. (You can use a blender.)
Add pepper.
Serve hot.
Serving Size: Makes 16 1-cup servings
Place squash meat side down on a baking sheet and bake until tender, about 90 minutes. Let cool slightly. Scoop out and discard the seeds. Scrape the squash from the skin. Should produce ~ 5 cups.
In a large pot, heat oil over low heat. Add the leeks and thyme and cook, stirring occasionally, until the leeks are soft and lightly brown, about 40 minutes.
Stir the squash, stock and salt into the leek mixture.
Simmer over moderate heat for 20 minutes.
Using a convection blender, puree the soup until smooth. (You can use a blender.)
Add pepper.
Serve hot.
Serving Size: Makes 16 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 93.4
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 848.2 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 2.8 g
- Protein: 3.3 g
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