Butternut Squash and Leek Soup
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)
- Preheat oven to 350°F.
- 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 the garlic head but do not peel or separate the cloves.
- Wrap head in foil, and bake at 350°F for 1 hour; cool for 10 minutes.
- Separate cloves and squeeze to extract garlic pulp. Discard skins.
- Heat oil in a large saucepan over medium-high heat.
- Add leek; saute 5 minutes or until tender.
- Stir in garlic, squash, 2 cups water, broth, salt, and pepper; bring to a boil. Reduce heat, and simmer until well mixed.
- 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.
- 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.