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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My dad harvested a whole bunch of leeks after a very mild start to winter ... and there is always more than enough butternut squash on hand. I searched on leeks and butternut and came up with this. My family really liked this soup. I did not find it to be bland, but I did use all broth and no water. I added some freshly ground nutmeg as suggested by reviewers. Other than that, I made the recipe exactly as written. I found that the roasted garlic added excellent flavor. Definitely worth trying for a chilly winter night!
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!
I love this recipe. Yes, without proper salting it may seem kind of blah but it's easy and healthy. A little nutmeg works wonders. I also have found that using six medium to large leeks instead of just the 6 cups helps with the flavor. This is a great weeknight go to and it freezes really well.
This was very blah on its own. I used beef stock because I was out of chicken, but I also added just a bit of curry powder. It completely WOKE up the soup, and it tastes soo good to have the sweetness of the leek and butternut against the very savory curry backdrop. I would definitely make this again with my own substitutions.
Easy, healthy, and a total crowd pleaser! I added a little orange juice, which was in another butternut squash soup recipe I had, and it added just the right complexity in flavors. I will definitely add this to my regular cooking repertoire!
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