Buttery Squash Soup

Name: Buttery Squash Soup
Ingredients: 2 leeks, white parts, rinsed and chopped (about 2 cups); 2 garlic cloves, minced; 1 lb butternut squash, roasted and without skin; 1 lb buttercup squash, roasted and without skin; 1 bay leaf; 34 teaspoon sea salt (may adjust depending on if using suggested broth) or 34 teaspoon kosher salt (may adjust depending on if using suggested broth); 4 cups chicken broth (low sodium if using canned); 14 cup shelled raw squash (optional) or 14 cup pumpkin seeds, coarsely chopped (optional); 2 teaspoons olive oil (optional)

9 ingredients

9 steps

Ingredients

2 leeks, white parts, rinsed and chopped (about 2 cups)
2 garlic cloves, minced
1 lb butternut squash, roasted and without skin
1 lb buttercup squash, roasted and without skin
1 bay leaf
34 teaspoon sea salt (may adjust depending on if using suggested broth) or 34 teaspoon kosher salt (may adjust depending on if using suggested broth)
4 cups chicken broth (low sodium if using canned)
14 cup shelled raw squash (optional) or 14 cup pumpkin seeds, coarsely chopped (optional)
2 teaspoons olive oil (optional)

Directions

1

Place leeks, garlic, squash, bay leaf, salt, and broth in a large saucepan.
2

Bring to a boil.
3

Reduce heat and simmer gently until the all veggies are tender, about 12 minutes.
4

Let cool for at least 10 minutes.
5

Remove and discard bay leaf.
6

Puree the soup in batches and rewarm over medium-low heat.
7

Meanwhile, heat the olive oil in a small skillet over medium heat.
8

Add the seeds and heat, stirring occasionally, 2-3 minutes.
9

Ladle soup into bowls and sprinkle with the seeds.