Butternut Squash and Leek Soup
Ingredients (use vegan versions):
1 whole garlic head or 2 tablespoons pre-chopped garlic
olive oil
6 cups thinly sliced leeks (about 4 large)
1 medium butternut squash
2 cups water
2 cups vegetable broth
salt
pepper
cayenne pepper
nutmeg
Directions:
1) Preheat oven to 350. If using a head of garlic, remove papery skin from garlic head but do not peel or separate the cloves. Wrap head in foil. Bake for 1 hour at 350. Cool 10 minutes. Separate cloves, squeeze to extract garlic pulp. Discard skins.
2) Cut Butternut Squash in half. Place on a cookie sheet. drizzle oil, salt and pepper. Bake 1 Hour.
3) Remove the Butternut Squash from oven. Remove skin and cut into cubes.
4) Heat oil in a large saucepan over medium-high heat. Add leeks, saute 5-10 minutes, or until tender. Add garlic, saute 1-3 minutes. Add squash, saute 5-10 minutes. Add water, broth, salt, pepper, cayenne pepper, and nutmeg. Bring to a boil. Reduce heat, simmer 10 minutes or until squash is tender.
5) Place part of squash mixture in a blender. Remove center piece of blender lid to allow steam to escape. Place a paper towel or clean kitchen towel over the opening. Blend until smooth. Repeat procedure until all soup is pureed.
Serves: a lot!
Preparation time: Varies
1 whole garlic head or 2 tablespoons pre-chopped garlic
olive oil
6 cups thinly sliced leeks (about 4 large)
1 medium butternut squash
2 cups water
2 cups vegetable broth
salt
pepper
cayenne pepper
nutmeg
Directions:
1) Preheat oven to 350. If using a head of garlic, remove papery skin from garlic head but do not peel or separate the cloves. Wrap head in foil. Bake for 1 hour at 350. Cool 10 minutes. Separate cloves, squeeze to extract garlic pulp. Discard skins.
2) Cut Butternut Squash in half. Place on a cookie sheet. drizzle oil, salt and pepper. Bake 1 Hour.
3) Remove the Butternut Squash from oven. Remove skin and cut into cubes.
4) Heat oil in a large saucepan over medium-high heat. Add leeks, saute 5-10 minutes, or until tender. Add garlic, saute 1-3 minutes. Add squash, saute 5-10 minutes. Add water, broth, salt, pepper, cayenne pepper, and nutmeg. Bring to a boil. Reduce heat, simmer 10 minutes or until squash is tender.
5) Place part of squash mixture in a blender. Remove center piece of blender lid to allow steam to escape. Place a paper towel or clean kitchen towel over the opening. Blend until smooth. Repeat procedure until all soup is pureed.
Serves: a lot!
Preparation time: Varies
