From the Cook
From the Cook
From the Cook
1/4
Creamy Butternut Squash Soup
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Instructions
1
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Heat the oil in a large soup pot or Dutch oven over medium low heat. Add the leeks and sauté until soft, about 4 minutes. Add the garlic and cayenne pepper and sauté 30 seconds longer.
2
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Add the butternut squash and potato, and sauté 1 minute more. Increase the heat to medium, then add the bay leaf, thyme and broth and bring to a boil.
3
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Reduce heat to medium low and simmer for 20 minutes, or until the squash and potato are very tender. Remove from heat and discard the bay leaf.
4
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Puree the soup with an immersion blender or high speed blender until smooth. Do this in two batches in a blender as necessary.
5
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Stir in the cream and season with salt and pepper, to taste. Serve and enjoy!
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Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
My Calorie Intake
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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