Butternut Squash Leek Soup

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 whole head of garlic
• 4 teaspoons olive oil
• 1/2 teaspoon salt
• 4 cups leeks, thinly sliced (about 2 large, & light green only)
• 4 cups butternut squash, peeled & cubed (1 large or 2 medium)
• 2 cups water
• 2 cups chicken broth
• 1/2 teaspoon pepper

Recipe

• 1 remove papery skin from garlic head (do not peel or separate the cloves). wrap in foil and bake at 350° for 1 hour. cool 10 minutes.
• 2 separate cloves and squeeze to extract garlic. discard skins.
• 3 heat oil in a large saucepan over med-high heat.
• 4 add leek & sauté for 5 minutes or until tender.
• 5 stir in garlic, squash, water, broth, salt & pepper. bring to a boil.
• 6 reduce heat and simmer for 10 minutes or until squash is tender.
• 7 place half the mixture in blender. remove the center piece on blender lid to allow steam to escape. cover the opening with a towel and blend until smooth.
• 8 repeat for remaining mixture.