Butternut Squash and Leek Soup

Butternut Squash-Leek Soup Recipe

  • 1 whole garlic head
  • 1 medium yellow onion, chopped
  • 3 to 4 fresh thyme sprigs
  • 1 bay leaf
  • 3 teaspoons kosher salt, divided
  • 4 teaspoons olive oil $
  • 6 cups thinly sliced leek (about 4 large) $
  • 4 cups (3/4-inch) cubed peeled butternut squash (about 1 medium)
  • 2 cups water
  • 2 cups fat-free, less-sodium chicken broth 
  • 2 tsp paprika
  • 1tsp ground chipotle pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  1. Preheat oven to 350°.
  2. 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.
  3. Heat oil in a large saucepan over medium-high heat. Add leek; sauté 5 minutes or until tender. 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 (to allow steam to escape); secure blender lid on blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth. Pour pureed soup into a bowl. Repeat procedure with remaining squash mixture.

Crispy leeks:

  • Thinly slice the reserved leek greens into rounds. I usually do this while the soup is cooking.
  • Heat a skillet with high sides over medium high heat until hot. Add ¼ cup of the Safflower Oil. Allow oil to get very hot, but not smoke. Test by dropping a drizzle of water in the pan – if the water sizzles, the oil is ready. Add small amount of leek rounds.
  • Cook in hot oil, stirring occasionally, until brown and crispy. Remove with a slotted spoon and paper towels and quickly sprinkle with salt. Repeat using same oil until you have the amount of servings you need. You should be able to get 3 or 4 servings per batch.


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