Butternut Leek Soup – Feel Peaceful
- 8 cloves garlic, separated but unpeeled
- 2 tsp extra virgin olive oil
- 2 leeks, finely chopped
- 1 butternut squash, peeled, cored and cut into chunks
- 2½ cups vegetable broth
- ½ tsp salt
- Freshly ground black pepper for serving
Preheat oven to 350F.
Slice off and discard the bottom (stems) of the garlic cloves. Place the unpeeled cloves on a sheet of foil, and bake for 25 minutes. Afterwards let them cool, and then peel.
Warm the oil over medium heat. Add the leeks and cook, stirring often, about 5 minutes. Add the garlic, squash, broth and salt. Bring the mixture to a boil, and then reduce the heat to a simmer and cover. Cook for 15-20 minutes, and then carefully puree the soup using an immersion or standard blender.
Top with black pepper to taste.