Butternut Squash Soup





Directions

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  1. Place the leeks, squash, bay leaf, broth, ¾ tsp. salt, and 1/4tsp pepper in a large saucepan or Dutch oven and bring to a boil.

  2. Reduce heat and simmer, stirring occasionally, until the squash is tender, 10-12 minutes.

  3. Remove and discard the bay leaf. Working in batches, puree the soup in a blender until smooth (or use a handheld immersion blender).

  4. Meanwhile, heat the oil in a skillet over medium heat. Add the rosemary and seeds, if desired, and heat, stirring occasionally, until fragrant 2-3 minutes.

  5. Divide the soup among bowls and top with the rosemary mixture.



Ingredients

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  • 4 leeks (white and light green parts), chopped

  • 1 3-lbs butternut squash, peeled and cut into 1-inch pieces

  • 1 bay leaf

  • 5 cups low-sodium vegetable or chicken broth

  • Kosher salt and black pepper

  • 2 tsp. olive oil

  • 1 tbsp. fresh rosemary, roughly chopped

  • ¼ cup shelled raw pumpkin seeds, roughly chopped (optional)



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