Creamy Butternut Squash Soup
Ingredients
- 2 tbsp. olive oil
- 3 leeks white and light green parts cleaned, halved, and sliced
- 2 cloves garlic minced
- 1 pinch cayenne pepper
- 5 cups cubed butternut squash (about 1 large) peeled, seeded, and cut into 1" chunks
- 2 medium potatoes Peeled and cubed (about 1 1/2 cups in 1" chunks). I highly recommend using Yukon gold potatoes for their creamy texture.
- 1 bay leaf
- 6 cups vegetable stock
- Salt and pepper to taste
- 1/4 cup heavy cream optional
Instructions
- Heat the oil in a large soup pot or Dutch oven over medium low heat. Add the leeks and sauté until soft, about 4 minutes. Add the garlic and cayenne pepper and sauté 30 seconds longer.
- Add the butternut squash and potato, and sauté 1 minute more. Increase the heat to medium, then add the bay leaf and broth and bring to a boil.
- Reduce heat to medium low and simmer for 20 minutes, or until the squash and potato are very tender. Remove from heat and discard the bay leaf.
- Puree the soup with an immersion blender or high speed blender until smooth.
- Stir in the cream and season with salt and pepper, to taste. Serve and enjoy!