Squash and Leek Soup
Squash and Leek Soup
Rated 5.0 stars by 1 users
Category
Soup & Stew
Servings
4 - 6 servings
Prep Time
15 minutes
Cook Time
20 minutes
Author:
Chef Debbi Dubbs
Ingredients
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1 leek, split in half lengthwise
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2 tablespoons olive oil
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2 cloves organic garlic, crushed
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2 sprigs thyme
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2 bay leaves
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5 sprigs organic parsley
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1 cup white wine
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1 1/2 pounds Buttercup Squash, roasted and peeled
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5 cups chicken stock
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1/2 cup milk
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1/2 cup heavy cream
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Salt and pepper to taste
Directions
Heat oil in a saucepan; add leek and garlic and sauté until soft but not brown.
Add thyme, parsley and bay leaves, stir until coated.
Add white wine and reduce to 2 tbsp.
Add stock and squash, simmer 10 minutes.
Discard the herbs and purée the soup, using a hand immersion blender.
Add milk and cream. Season to taste with salt and pepper. If soup is too thick, add a little more broth to desired consistency.