Butternut squash soup with leeks Recipe

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Butternut squash soup with leeks

Artist:	_	Yield:	10
Categories:	Appetizers, Soups & Stews, Squash, Vegetables, Vegetarian	Rating:	0
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Ingredients:

1	large	Butternut squash
2	tsp	Olive oil
3	med	Leeks
6	cup	Vegetable stock
1	tbsp	Dried thyme
1	tbsp	Salt (optional)
1 1/2	tsp	Black pepper
		Croutons to taste

Procedures:

1	Preheat oven to 425°F.
2	Cut squash in half lengthwise and remove seeds and membrane.
3	Place halves (cut-side down) on an oiled baking sheet and bake for 25 to 35 minutes, until tender.
4	Remove peel from squash when cool enough to handle.
5	Mash or chop squash into chunks.
6	Meanwhile, cut off most of the green leaves from leeks (reserve for another use if desired).
7	Slice leeks in half lengthwise and rinse well to remove all traces of dirt.
8	Cut into ?inch thick slices.
9	Heat olive oil in dutch oven or soup pot and add leeks.
10	Cover and cook over medium low heat for 10-15 minutes, until leeks are just barely soft.
11	Stir in the squash, stock, thyme, salt and pepper, and bring mixture to a boil.
12	Reduce heat and simmer soup about 20 minutes.
13	Serve soup topped with croutons