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Roasted Butternut Squash and Leek Soup

(recipe, Mary Altman)

Introduction

A light, seasonal, flavorful soup. Would make a great vegetarian Thanksgiving starter.

Ingredients

  1. 1 butternut squash, peeled and cubed
  2. olive oil
  3. salt
  4. butter
  5. one lg. leek, diced
  6. 3 stalks celery, diced
  7. 1 Tbsp. fresh sage, chopped
  8. 2 cups veggie broth
  9. 2 cups water
  10. salt and pepper, to taste

Steps

  1. Roast the squash:
  2. Spread squash evenly onto baking sheet, drizzle with olive oil and salt. Roast in 400® oven for 15 mins, toss, cook 15 more mins until tender.
  3. In a big soup pot:
  4. Heat 1 tbsp butter, add diced leeks, celery, sage. Add veggie broth, water and squash, bring to a boil. Let simmer for 30 mins.
  5. Sage infused drizzle:
  6. In a small saucepan, fry 1 tbsp butter with tbsp freshly chopped sage. Drizzle on soup, season with salt and pepper.