LilithaV Rose Moran
It's very good.
☆☆☆☆☆ 0 votes0
1 Tbspolive oil
2leeks(white and light green parts) sliced and cut into about 1/4 inch and rinsed well(i use bowl of lukewarm water and place leeks in there and strain it afterwards in colander)
2celery stalks sliced
1garlic clove chopped
1 1/2 lbbutternut squash peeled and cut into 1/2 inch cubes
1 15 ozcan of pumpkin pureé
6 clow sodium chicken broth
1 3/4 tspsalt
1 Tbsprosemary(can be fresh or in spice)
How to Make Pumpkin-Leek Soup
- Heat the oil in a large saucepan over medium heat. Add the leeks, celery, and garlic and cook, stirring often, until softened, about 5 minutes. Add the butternut squash cubes and canned puree, then the broth. Simmer until the butternut squash is tender, about 25 minutes. Stir in salt and Pepper to taste.
- Working in batches, ladle the soup into a blender and puree until smooth. Divide among individual bowls and top with the rosemary.