Butternut squash and leek soup

Butternut squash and leek soup

1 whole garlic head 

Fry light

6 cups thinly sliced leek (about 4 large) 

4 cups (3/4-inch) cubed peeled butternut squash (about 1 medium) 

2 cups water 

2 cups fat-free, chicken stock 

1/2 teaspoon salt 

1/2 teaspoon freshly ground black pepper 

Preparation

Preheat oven to 350°. 

Remove white papery skin from garlic head (do not peel or separate the cloves). 

Wrap head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; 

squeeze to extract garlic pulp. Discard skins. 

Heat oil in a large saucepan over medium-high heat. Add leek; sauté 5 minutes or 

until tender. Stir in garlic, squash, 2 cups water, stock, salt, and black pepper;

 bring to a boil. Reduce heat, and simmer 10 minutes or until squash is tender

. Place half of squash mixture in a blender. Remove center piece of blender lid (to 

allow steam to escape); secure blender lid on blender. Place a clean towel over the 

opening in the blender lid (to avoid splatters). Blend until smooth. Pour pureed 

soup into a bowl. Repeat procedure with remaining squash mixture.