Butternut Squash and Leek Soup

Hi Family!

Sachin and I are learning to cook with all of the new spring vegetables. We get so many each week that we are forced to find new ways to use vegetables we've never cooked before... like the interesting rutabaga and orange salad from last week...hmmm. anyways, this one was delicious, healthy and easy so would recommend.

Butternut Squash and Leek Soup

1 medium butternut squash (2-3lbs)

2 leeks

4 Tbsp butter

salt

water 1-2 cups (plus the reserved water from roasting the squash)

2-3 Tbsp low fat sour cream

1 Tbsp milk

brown sugar

Preheat the oven to 375. Split the squash in the middle and place cut side down into a 9x13" pyrex with 1/4 - 1/2" of water to roast for about 40 minutes.

Cut and clean leeks, then rough dice the white and light green parts. Heat butter in sauce pan over medium low. Add leeks. Cook for 3-4 minutes till fragrant and starting to turn translucent.

Add the squash roasting water to the leeks and butter. Salt to taste. Scoop the seeds out of the squash and discard. Scoop the flesh out of the skin and into the water, leeks, and butter. Puree in small batches in a blender or with a handheld electric blender. (Be careful if you blend the soup not to cover it tightly...it will explode all over the kitchen, been there, done that, not fun)

Add water to desired consistency and heat. When gently bubbling, add 2-3 Tbsp sour cream, 1 tsp of brown sugar, and 1 Tbsp milk. Whisk to mix. Serve right away! yum.

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