How to make it

  • Preheat oven to 350°.
  • Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
  • Heat oil in a large saucepan over medium-high heat. Add leek; sauté 5 minutes or until tender. Stir in garlic, squash, 2 cups water, broth, salt, and black pepper; bring to a boil. Reduce heat, and simmer 10 minutes or until squash is tender. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth. Pour pureed soup into a bowl. Repeat procedure with remaining squash mixture.
  • If you find the soup is to think I have use chicken broth or low-fat milk to thin

Reviews & Comments 3

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    " It was excellent "
    rbenash ate it and said...
    Very good soup/recipe - will make this again! I was first attracted to the lack of dariy. I do like that but wanted to make one that didn't rely on that. Then the roasted head of garlic and of course the leeks cinched it for me. Very simple and quick to make.
    Some changes I made:
    Roasted the cubed squash at 450deg until caramelized
    2 cups of Progresso roasted chicken stock
    2 cups of vegetable stock instead of water
    When serving I thinned with more vegetable stock and garnished with chopped scallion.

    Glad I found this - it's a great basic recipe in it's own right but definitely can handle all kinds of mods!
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  • conner909 10 years ago
    Great recipe!
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    " It was excellent "
    momo_55grandma ate it and said...
    love Squash anything thanks high5
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    " It was excellent "
    anitagae ate it and said...
    yes yes yes -- this is just exactly the kind of recipe that is healthy and tasty ... I've saved it for when I go to the store and get the leek and squash... thanks
    Was this review helpful? Yes Flag

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