Flavorful butternut squash soup!

Butternut squash soup is a healthy fall soup.  The hardest thing is peeling the squash.  And I have a tip to make that much easier!

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 leek  rings.

Add butternut squash to sautéed leeks.  Using an immersion blender, blend until smooth.  This thickens the soup!

This soup stores and freezes really well!

Optional garnishes ~ A dollop of sour cream  Greens which may be chives or green onions.

Swipe below to get recipe details!