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Butternut Squash and Leek Soup

Servings: 4-6

Even if you think you don’t like squash, this is a delicious soup. It is very creamy without

the use of milk or cream. This one takes a little bit of preparation to roast the garlic and cook the squash but that can be done ahead of time.

1 Head of Garlic, Roasted, See Below 4 Teaspoons Olive Oil

6 Large Leeks, Thinly Sliced

4 Cup Butternut Squash, Baked

2 Cups Water

2 Cup Organic Chicken Broth

1⁄2 Teaspoon Sea Salt

1⁄2 Teaspoon Black Pepper, Ground

Preheat oven to 350ºF. Cut squash in half and brush with some olive oil. Place cut side down on a baking dish and bake for about 30-40 minutes or until squash is soft. Scoop out squash and set

aside. Remove the white papery skin from garlic head but do not peel or separate the cloves. Wrap head in foil. Bake at 350ºF for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Heat oil in a large saucepan over medium-high heat. Add leek; sauté 5 minutes or until tender.

Stir in garlic, squash, 2 cups water, broth, salt, and pepper; bring to a boil. Reduce heat, and simmer until well mixed. Place half the squash mixture in a blender. (if the mixture is still hot you may need to remove the center piece of the blender lid to let steam escape- if so cover with a towel instead.) Blend until smooth. Repeat procedure with remaining squash mixture. Do not overcrowd your blender with hot foods!

Courtesy of Maximized Living Nutrition Plans book by Dr. B.J. Hardick, Kimberly Roberto and Dr. Ben Lerner

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