Butternut Squash-Leek Soup

By Meals_by_Mel

Shannon Simmons, Redding, California, Cooking Light

OCTOBER 2006

Ingredients

• 1 whole garlic head
• 4 teaspoons olive oil
• 6 cups thinly sliced leek (about 4 large)
• 4 cups (3/4-inch) cubed peeled butternut squash (about 1 medium)
• 2 cups water
• 2 cups fat-free, less-sodium chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Preparation

Step 1

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