Butternut Squash-Leek Soup

Name: Butternut Squash-Leek Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 946 milliliters (3/4-inch) cubed peeled butternut squash (about 1 medium); 473 milliliters fat-free, less-sodium chicken broth; 1 whole garlic head; 1 liters thinly sliced leek (about 4 large); 4 teaspoons olive oil; 1 teaspoons salt; 473 milliliters water

You can never have too many soup recipes, so give Butternut Squash-Leek Soup a try. One portion of this dish contains about 3g of protein, 3g of fat, and a total of 124 calories. This recipe serves 6. It is perfect for Autumn. It is a good option if you're following a gluten free, dairy free, and primal diet. Head to the store and pick up leek, water, less-sodium chicken broth, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 35

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Oven

Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil.

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Clove

Garlic

Wrap

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Aluminum Foil

Bake at 350 for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

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Extract

Clove

Garlic

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Oven

Heat oil in a large saucepan over medium-high heat.

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Cooking Oil

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Sauce Pan

Add leek; saut 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.

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Black Pepper

Garlic

Squash

Broth

Water

Leek

Salt

Place half of squash mixture in a blender.

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Squash

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Blender

Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.

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Blender

Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth.

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Blender

Pour pureed soup into a bowl. Repeat procedure with remaining squash mixture.

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Squash

Soup

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Bowl

Wine note: The creamy texture of the pureed soup matches well with a plump but crisp Chardonnay like J.J. Vincent Bourgogne Blanc ($15). It's suitably rich, round, and fruity, with gently buttery flavors and good acidity to balance the natural sweetness of the squash. -Jeffery Lindenmuth

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Chardonnay