I just made this soup for lunch today. It was so naturally creamy that I didn’t end up using the heavy cream that I bought for it. I recently purchased a farm share through Farm Fresh to You and in my box this week was a large butternut squash and 3 large leeks. Immediately I thought of making a soup. I used a recipe from Cooking Light and made some changes such as organic vegetable broth instead of chicken broth and adding cauliflower. I also ended up making more servings because the quash I had was much larger.
8 cups butternut squash (1 large)
6 cups leek (3 large leeks)
1/2 head cauliflower
1 whole head of roasted garlic
4 tsp extra virgin olive oil
32 oz organic vegetable broth
1/2 tsp pepper
1/2 tsp salt
8 servings, 1.5 cups per serving, 133 cal, 2.7 g fat, 4.4 fiber, 3.1 g protein
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, broth, salt, and black pepper; bring to a boil. Reduce heat, and simmer 10 minutes or until squash is tender. Puree 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.