Leek Pale Butternut Squash Soup

Leek Pale Butternut Squash Soup

Ingredients:
2 tbsp olive oil
1 large onion, chopped
4 garlic cloves, chopped
1 large leek, white and pale green parts only, chopped
1 large butternut squash, chopped into 1-inch (2.5 cm) cubes
1 tsp finely chopped fresh thyme,
1 tsp ground cumin
4 cups (950 ml/32 oz) vegetable stock
sea salt and freshly ground pepper

Directions:
1. Place the oil in a saucepan over medium heat. Add the onion, garlic, and leek and
cook until soft, about 10 minutes.
2. Add the squash, herbs, and salt and pepper, stir well and cook for 2 minutes.
3. Add the stock and bring to a boil. Cover and cook over low–medium heat for 20
minutes.
4. Blend the soup until smooth, then taste and season with more salt and pepper if
necessary.
QUINOA BLACK BEAN BURGERS
Makes 12
Nutrition