Butternut Squash Soup

Name: Butternut Squash Soup
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 1 kgs butternut squash, cut into 1-inch chunks; 1 Tbsp fresh rosemary; 1 teaspoons kosher salt; 710 milliliters leeks, rinsed and chopped; 1 liters low-sodium chicken broth; 2 teaspoons olive oil

Butternut Squash Soup is a gluten free, dairy free, and primal soup. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 259 calories, 10g of protein, and 4g of fat. Autumn will be even more special with this recipe. 1 person found this recipe to be delicious and satisfying. A mixture of bay leaf, butternut squash, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

Place the leeks, squash, bay leaf, salt, and broth in a large saucepan. Bring to a boil. Reduce heat and simmer gently until the squash is tender, about 12 minutes.

Ingredients you will need

Bay Leaves

Squash

Broth

Leek

Salt

Equipment you will use

Sauce Pan

Let cool for at least 10 minutes.

Remove and discard the bay leaf. Puree the soup in batches and rewarm over medium-low heat. Meanwhile, place the pumpkin seeds (if using) and rosemary on a cutting board and roughly chop.

Ingredients you will need

Pumpkin Seeds

Bay Leaves

Rosemary

Soup

Equipment you will use

Cutting Board

Heat the oil in a small skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the seeds and rosemary and heat, stirring occasionally, until fragrant, 2 to 3 minutes. Ladle the soup into bowls and sprinkle with the seeds and rosemary.

Ingredients you will need

Rosemary

Seeds