Butternut Squash-Leek Soup

Name: Butternut Squash-Leek Soup
Ingredients: 1 whole garlic head; 4 teaspoons olive oil; 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, less-sodium chicken broth; ½ teaspoon salt; ½ teaspoon freshly ground black pepper

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Servings: 3.5

Author : Shannon Simmons, Redding, California

Ingredients

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1 whole garlic head4 teaspoons olive oil6 cups thinly sliced leek (about 4 large)4 cups (3/4-inch) cubed peeled butternut squash (about 1 medium)2 cups water2 cups fat-free, less-sodium chicken broth½ teaspoon salt½ teaspoon freshly ground black pepper

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Instructions

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Step 1

Preheat oven to 350°.

Step 2

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.

Step 3

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, broth, 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.

Step 4

Wine note: The creamy texture of the pureed soup matches well with a plump but crisp Chardonnay like J.J. Vincent Bourgogne Blanc ($15). It's suitably rich, round, and fruity, with gently buttery flavors and good acidity to balance the natural sweetness of the squash. -Jeffery Lindenmuth