Very good! I amended the recipe as follows for my tastes. Added 2 peeled & chopped granny smith apples & nutmeg. Also, roasted the squash (sliced long ways in half) skin side up along with the garlic. Cool the squash & scoop out the squash to place in the soup pot. Eliminates peeling & chopping the squash which can be difficult. Used an immersion blender right in the soup pot to blend all ingredients together. Eliminating the need to do it in batches in a blender. Easier and easy clean up as well! This soup did lack something as I've made BN Squash soup many years ago that was tastier but after a couple of moves and email changes could not access my online recipe sites...sigh! I may have added too much chicken broth or may have used vegetable broth in my previous recipes. It was good but I'll still work on perfecting it!
Butternut Squash-Leek Soup
More From Cooking Light
- Calories: 167
- Calories from fat: 19%
- Fat: 3.5g
- Saturated fat: 0.5g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 0.6g
- Protein: 4.1g
- Carbohydrate: 33.5g
- Fiber: 5.3g
- Cholesterol: 0.0mg
- Iron: 3.3mg
- Sodium: 351mg
- Calcium: 144mg
- 1 whole garlic head
- 4 teaspoons olive oil
- 6 cups thinly sliced leek (about 4 large)
- 4 cups (3/4-inch) cubed peeled butternut squash (about 1 medium)
- 2 cups water
- 2 cups fat-free, less-sodium chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Preheat oven to 350°.
- Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
- Heat oil in a large saucepan over medium-high heat. Add leek; sauté 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. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth. Pour pureed soup into a bowl. Repeat procedure with remaining squash mixture.
- 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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