Butternut Squash And Roasted Garlic Soup
serves 4-6
This creamy soup works well as a small first course for a roast or whole bird. It also goes well with a salad for lunch or a light dinner. The sweetness of the roasted garlic adds a nice note under the squash. Just about any herb could be sprinkled on top of the soup as a finish.
1 whole large head garlic
3 large leeks, thinly sliced
1 medium butternut squash, peeled, seeded and cubed
3 teaspoons olive oil
2 cups water
1 14-ounce can low-sodium broth (chicken or vegetable)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Greek yogurt to taste (optional)
prep: 20 minutes
total: 1 hour 40 minutes
aluminum foil
small bowl
medium saucepan
immersion blender
1. Preheat the oven to 350F. Remove the outermost skin from the head of garlic while keeping all the cloves attached. Wrap the garlic in aluminum foil and roast in the oven for about 1 hour. Allow to cool for 10 minutes.
2. Wash the leeks well. Cut off and discard the top dark green parts and thinly slice the rest. Peel, seed and cube the butternut squash into 1-inch pieces.
3. When the garlic is done, squeeze the roasted garlic from the skins into a small bowl and set aside.
3. In a medium saucepan, heat the olive oil over medium-high heat. Add the leeks and cook, stirring occasionally, until they are tender, about 5 minutes. Stir in the garlic, squash, water and broth. Bring to a boil, then reduce the heat to a simmer and cook until the squash is tender, 10-20 minutes.
4. Using an immersion blender, puree the mixture until smooth. Season with salt and pepper. Garnish with a dollop of Greek yogurt.
2. Wash the leeks well. Cut off and discard the top dark green parts and thinly slice the rest. Peel, seed and cube the butternut squash into 1-inch pieces.
3. When the garlic is done, squeeze the roasted garlic from the skins into a small bowl and set aside.
3. In a medium saucepan, heat the olive oil over medium-high heat. Add the leeks and cook, stirring occasionally, until they are tender, about 5 minutes. Stir in the garlic, squash, water and broth. Bring to a boil, then reduce the heat to a simmer and cook until the squash is tender, 10-20 minutes.
4. Using an immersion blender, puree the mixture until smooth. Season with salt and pepper. Garnish with a dollop of Greek yogurt.
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