• Olive oil
  • 1/2 butternut squash (cut lengthwise)
  • 1 leek
  • 3 scallions
  • 2 cloves fresh garlic or 1 Tbsp chopped garlic from a jar
  • The tops from one fennel bulb
  • 2 c water
  • Salt and peppa

To soften:

  • Roast the squash in the oven until really soft. Cool until you can scoop the innards into a bowl.
  • Roughly chop the garlic (if fresh), leek, the scallions, and the fennel tops. Then heat a medium-sized pan or wok over medium heat, adding a few Tbsps of olive oil. When the pan is hot, add the garlic, scallions, leek, and fennel. Sauté until they soften.

To soupify:

  • Place the quash innards and the sauté mixture into a pot. Add the water, salt and pepper.
  • Cook on medium-high heat for 30-45 minutes, or until everything is squishy.
  • Place near soup mixture into a blender (I love my Vitamix!). Run it through until the soup reaches your desired consistency. (I did mine by moving slow through variable speeds 1-10 and then quickly back down.)
  • Ladle into a bowl and ENJOY!
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Butternut Squash & Leek Soup
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