Butternut Leek Soup
- Ready In:
- 6hrs 30mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 1 butternut squash
- 2 small leeks
- 1 head garlic
- 2 (15 ounce) cans chicken broth
- 2 cups water
- 1 tablespoon pumpkin pie spice
- 3 tablespoons olive oil
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".