I found this recipe on Pimp My Dinner, and I had to try it because it sounded so good. My friend came over for a girly lunch and ended up making most of the soup. Thanks Katie! Ours turned out a little green because of the leeks, but it was great. We both liked it a lot.
1 whole garlic head
4 tsp. olive oil
6 C. thinly sliced leek (about 4 large)
4 C. (3/4-inch) cubed peeled butternut squash (about 1 medium)
2 C. water
2 C. fat-free, less-sodium chicken broth
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1. Preheat oven to 350 degrees.
2. 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.
3. Heat oil in a large saucepan over medium-high heat. Add leek; saute 5 minutes or until tender. Stir in garlic, squash, 2 C. water, broth, salt, and black pepper; bring to a boil. Reduce heat, and simmer 10 min. or until squash is tender. With an immersion blender, blend up squash mixture until smooth.
*The original recipe called for 1/2 tsp pepper, but we both thought it was too much. Next time I’ll try half.
*Katie gave me a bunch of roasted garlic a while back, so I used that instead of roasting a head. I used 10 or 11 cloves.