Butternut Leek Soup

"Wonderfully warm and filling soup full of fantastic nutrients and flavor. Serve with a crusty bread or cornbread."
 
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Ready In:
6hrs 30mins
Ingredients:
7
Serves:
6-8
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ingredients

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directions

  • Remove the papery covering from garlic, cut the top off but do not separate or peel the cloves.
  • Roast garlic in the oven for an hour.
  • Pre-cook the squash in the microwave for 15 minutes and let cool. Cube and put into crockpot.
  • Slice and clean the leeks well. Add to crockpot.
  • Add water, olive oil, and broth.
  • When garlic has cooled about 10 minutes, squeeze garlic into the soup.
  • Add pumpkin pie spice.
  • Salt and pepper to taste. If broth is low sodium, you'll want a little salt.
  • Cook on low for 6 hours.
  • Put small batches into a food processor, food mill, or blender and puree.
  • Serve garnished with a bit of sour cream, some nutmeg, or even a few red pepper flakes.

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RECIPE SUBMITTED BY

I am a former fat girl who is into exercise and healthy living. I have lost over 100 pounds on Weight Watchers so all of my recipes will be "point friendly".
 
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