Ingredients
- 500 g winter squash, cleaned, cut into small cubes
- 200 g potatoes, peeled, cut into cubes
- 1 tbs olive oil
- ½ tbs butter
- 50 g leeks, only white parts, sliced
- 2 cloves garlic, crushed
- 800 ml vegetable broth from 1 cube
- ½ tsp cumin
- ¼ tsp pepper
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Winter squash and leek soup
Time: 15 minutes prep, 10 minutes cook
Servings: 4 servings
Directions
- Cook squash and potatoes with a little water, covered, in a microwave oven on MAX for about 10 minutes or until soft. Drain.
- In the meantime, sauté leeks and garlic in oil and butter for 3 minutes until the leeks are wilted.
- Mash the squash and potatoes until smooth. Add them to leeks.
- Add the broth and cook soup for 10 minutes over low heat. Puree with a hand blender until thick and smooth. Add Cumin and pepper, stir.
- Serve with sour cream and croutons or toasted bread.
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Summary
A silky textured soup, laced with sour cream and sprinkled with crunchy croutons.
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