Recipe
Butternut Squash Soup Recipe
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- 1/4 c shelled raw pumpkin seeds (optional)
- 1 bay leaf
- 5 c low-sodium chicken broth
- 3/4 tsp kosher salt
- 4 leeks, rinsed & sliced (3 c)
- 1 3-lb butternut squash, cut into 1-inch chunks
- 2 tsps olive oil
Directions
- Step #1 Place the leeks, salt, squash, bay leaf, & broth In a large-ish saucepan.
- Step #2 Bring to a boil.
- Step #3 Reduce heat & let simmer carefully until the squash is tender, about 12 mins.
- Step #4 Let cool for at least 10 mins.
- Step #5 Remove & discard the bay leaf.
- Step #6 Puree the soup in batches & rewarm over medium-low heat.
- Step #7 Meanwhile, place the pumpkin seeds (if using) & rosemary on a cutting board & roughly chop.
- Step #8 Heat the oil in a small skillet over med-heat/flame.
- Step #9 Add the seeds & rosemary & heat, stirring every once in awhile, until fragrant, 2 to 3 mins.
- Step #10 Ladle the soup into bowls & sprinkle with the seeds & rosemary.
- Enjoy the Butternut Squash Soup recipe
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