Butternut Squash and Leek Soup


Butternut Squash and Leek Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
This delicious soup is very creamy and although it does require a bit of preparation to cook the squash and roast the garlic, most can be done beforehand.
  • 1 head of Garlic, roasted
  • 4 t Olive Oil
  • 6 large Leeks, thinly sliced
  • 4 c Butternut Squash, baked
  • 2 c Water
  • 2 c Organic Chicken Broth
  • ½ t Sea Salt
  • ½ t Black Pepper, ground
  • ½ c Pumpkin Seeds (optional)
  1. Preheat oven to 350°F.
  2. Cut squash in half and brush with some olive oil.
  3. Place cut side down on a baking dish and bake for about 30-40 minutes or until squash is soft.
  4. Scoop out squash and set aside.
  5. Remove the white papery skin from the garlic head but do not peel or separate the cloves.
  6. Wrap head in foil, and bake at 350°F for 1 hour; cool for 10 minutes.
  7. Separate cloves and squeeze to extract garlic pulp. Discard skins.
  8. Heat oil in a large saucepan over medium-high heat.
  9. Add leek; saute 5 minutes or until tender.
  10. Stir in garlic, squash, 2 cups water, broth, salt, and pepper; bring to a boil. Reduce heat, and simmer until well mixed.
  11. Place half the squash mixture in a blender. (If the mixture is still hot you may need to remove the center piece of the blender lid to let steam escape - if so cover with a towel instead.) Blend until smooth, repeat procedure with remaining squash mixture.
  12. Garnish with pumpkin seeds if desired, and serve.

*Adapted from the book Maximized Living Nutrition Plans by Dr. B.J. Hardick, Kimberly Roberto and Dr. Ben Lerner.

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