Puree Of Butternut Squash Soup

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• 4 leeks, rinsed and chopped, and light green parts only (3 cups)
• 3 lbs butternut squash, cut into 1-inch chunks
• 1 bay leaf
• 3/4 teaspoon kosher salt
• 5 cups chicken broth
• 1/4 cup shelled raw pumpkin seeds
• 1 tablespoon fresh rosemary (or any fresh herb of your choosing)
• 2 teaspoons olive oil

Recipe

• 1 place the leeks, squash, bay leaf, salt, and broth in a large saucepan. bring to a boil. reduce heat and simmer gently until the squash is tender, about 12 minutes. let cool for at least 10 minutes. remove and discard the bay leaf.
• 2 puree the soup in batches and rewarm over medium-low heat.
• 3 meanwhile, place the pumpkin seeds and rosemary on a cutting board and roughly chop.
• 4 heat the oil in a small skillet over medium heat. add the seeds and rosemary and heat, stirring occasionally, until fragrant, 2 to 3 minutes. ladle the soup into bowls and sprinkle with the seeds and rosemary.