Butternut squash & leek soup
2 tablespoons olive oil
3 leeks white and light green parts thinly sliced, cleaned, halved, and sliced
2 cloves garlic minced
pinch cayenne pepper
5 cups cubed peeled and seeded butternut squash, about 1 large (cut into 1" chunks)
2 medium potatoes peeled, and cubed (about 1 1/2 cups in 1" chunks). I highly recommend using Yukon gold potatoes for their creamy texture
1 bay leaf
6 cups vegetable stock
salt and pepper to taste
1/4 cup heavy cream, optional
Prep. Time → 25 min
Cook Time → 30 min
1. Heat the oil in a large soup pot or Dutch oven over medium low heat. Add the leeks and sauté until soft, about 4 minutes. Add the garlic and cayenne pepper and sauté 30 seconds longer.
2. Add the butternut squash and potato, and sauté 1 minute more. Increase the heat to medium, then add the bay leaf and broth and bring to a boil.
3. Reduce heat to medium low and simmer for 20 minutes, or until the squash and potato are very tender. Remove from heat and discard the bay leaf.
4. Puree the soup with an immersion blender or high speed blender until smooth.
Stir in the cream and season with salt and pepper, to taste. Serve and enjoy!
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