Photo: Sang An
Prep Time
25 Mins
Other Time
25 Mins
Makes 4 servings (9 cups)

How to Make It

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. 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. Heat the oil in a small skillet over medium heat. 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.

Ratings & Reviews

iamkarat's Review

January 25, 2010
this soup is fantastic, my family was very impressed, to quote my husband, "restaurant quality!". i used 4 leeks and made a batch and a half, it was perfect. the rosemary was a beautiful flavor. i will definitely make this again!!