I goofed a bit when reading the directions, because I used the green parts of the leek as well and as a result my soup was green. Other than that, it was quite tasty!
Here are the ingredients you'll need for this soup (I'm adding the specifics of what I used):
- 1 medium-sized seeded butternut squash, cut in half and roasted
- 1 medium-sized Bosc pear, peeled and cut in cubes
- (the bulbs of ) 2 medium-sized leeks, well washed and sliced
- 2 tablespoons extra virgin olive oil
- 1 ½ teaspoon good Kosher
- 1 teaspoon freshly ground black pepper
- 2 cloves of minced lightly sautéed garlic
- 1 ½ teaspoon fresh thyme or 2 teaspoon dried thyme
- 4 cups of non-fat low-sodium chicken broth
Cut the butternut squash in half. Scoop out the seeds. Drizzle olive oil over the flesh of the squash, then season with salt and pepper. Turn the squash face down on a baking sheet. Roast for 35-45 minutes or until the butternut squash can be pierced easily with a fork.
To read the details of the recipe, click here. Oh, and unless the recipe has not been edited, note that the garlic goes is sauteed with the leeks and the pear goes in the pot with the butternut squash.
My soup may look like a split pea version of baby food, but it was still very good. lol