BUTTERNUT SQUASH LEEK SOUP
I got this recipe from Cooking Light. I made it according to the recipe directions, except it was the first time I cooked with leeks and I think I used a little of the dark green parts. The magazine picture showed it as orange, and mine came out a little oniony, and green, but it was still good. I'd love reviews to see what you think.
Provided by karen
Categories Vegetable
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap in foil and bake at 350° for 1 hour. Cool 10 minutes.
- Separate cloves and squeeze to extract garlic. Discard skins.
- Heat oil in a large saucepan over med-high heat.
- Add leek & sauté for 5 minutes or until tender.
- Stir in garlic, squash, water, broth, salt & pepper. Bring to a boil.
- Reduce heat and simmer for 10 minutes or until squash is tender.
- Place half the mixture in blender. Remove the center piece on blender lid to allow steam to escape. Cover the opening with a towel and blend until smooth.
- Repeat for remaining mixture.
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ying 2
[email protected]Not bad, but I've had better. The soup was a bit too thick for my taste, and the flavor was a bit bland.
Bawa Shani
[email protected]This soup is a great way to use up leftover chicken. It's also a great way to get your kids to eat their vegetables. My kids love the sweet flavor of the butternut squash and the creamy texture of the soup. I will definitely be making this soup again
Jason Cheng
[email protected]I wasn't sure about the combination of butternut squash and leeks, but I was pleasantly surprised. The soup was creamy and flavorful, and the leeks added a nice depth of flavor. I will definitely be making this soup again.
Maxwell Fosu
[email protected]This soup is the perfect comfort food. It's warm, creamy, and flavorful. I love to serve it with a side of crusty bread or a salad.
Jesse McCauley
[email protected]So easy to make and so delicious! I love that I can use frozen butternut squash, which makes this a great weeknight meal. I also love the fact that it's vegan, so I can serve it to all of my friends.
Raja Umair786
[email protected]This soup was a hit at my dinner party! Everyone loved the unique flavor combination of the butternut squash, leeks, and coconut milk. I will definitely be making this soup again for my next party.
Osama Swati
[email protected]Meh. It was okay, but I've had better. The flavor was a bit bland for my taste.
Shakoor Gujjar
[email protected]This soup is a great way to use up leftover butternut squash. It's also a great way to get your kids to eat their vegetables. My kids loved the sweet flavor of the butternut squash and the creamy texture of the soup. I will definitely be making this
tania kabir
[email protected]Easy to make and packed with flavor. I used vegetable broth instead of chicken broth, and it was still delicious. I also added a bit of cayenne pepper for a little extra kick. Highly recommend!
Sajid Chy
[email protected]This soup was absolutely delicious! The butternut squash and leeks were perfectly balanced, and the coconut milk added a creamy richness that was simply divine. I loved the hint of spice from the ginger and cumin, and the fresh cilantro on top was th