Butternut Squash and Leek Soup

By KrissyW330

Ingredients

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

Details

Servings 6

Preparation

Step 1

Preheat oven to 350°.

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.

Heat oil in a large saucepan over medium-high heat. Add leek; sauté 5 minutes or until tender. Stir in garlic, squash, 2 cups water, broth, salt, and black pepper; bring to a boil. Reduce heat, and simmer 10 minutes or until squash is tender. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth. Pour pureed soup into a bowl. Repeat procedure with remaining squash mixture.

Wine note: The creamy texture of the pureed soup matches well with a plump but crisp Chardonnay like J.J. Vincent Bourgogne Blanc ($15). It's suitably rich, round, and fruity, with gently buttery flavors and good acidity to balance the natural sweetness of the squash. -Jeffery Lindenmuth