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Butternut Squash and Leek Soup (servings: 4-6)
1 head of Garlic, Roasted
4 teaspoons Olive Oil
6 large leeks, thinly sliced
4 cups butternut squash, baked
2 cups water
2 cups organic chicken broth
½ teaspoon sea salt
½ teaspoon black pepper, ground
Preheat oven to 350. Cut squash in half and brush with some olive oil. Place cut side down on a baking dish and bake for about 30-40 minutes or until squash is soft. Scoop out squash and set aside. Remove the white papery skin from garlic head but 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 of water, broth, salt, and pepper; bring to a boil. Reduce heat and simmer until well mixed. Place half the squash mixture in a blender. Blend until smooth. Repeat procedure with remaining squash mixture. Do not overcrowd your blender with hot foods!
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