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)