Butternut squash soup is a healthy fall soup. The hardest thing is peeling the squash. And I have a hack for you!
Cut butternut squash in half. Place on a cooking pan with 1/2 inch water. Cover tightly with foil. Bake until tender.
Scoop Butternut squash into a bowl and set aside for a few minutes. Ensure all seeds have been removed.
Slice white part of leeks into ''coins'. Rinse well. Leeks sometimes have sand between the layers. Use finger to seperate most rings.
Add butternut squash to sautéed leeks. Using an imersion blender, blend until smooth.
Optional garnishes ~ A dollop of sour cream (dairy product) Greens which may be chives or green onions.
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This soup stores and freezes really well!