Butternut Squash & Leek Soup

Total Time: 40m
Servings: serves 4-6
Serving Size: 3 cups
Level: medium
Calories: 240

Lunch Main Dishes Side Dishes Soups Diabetes Friendly Gluten Free High in Fiber Vegetarian

Ingredients

1 cup leeks, rinsed and thinly sliced
1/2 cup shallots, sliced
2 Tbs garlic, sliced + 3 whole cloves
6 cups chicken or vegetable stock
10 cups butternut squash, peeled, seeded and cut into 1″ cubes
1 cup (5.3oz) siggi’s Pumpkin & Spice yogurt

Garnish, optional
1/2 cup butternut squash, diced
1/2 cup honeycrisp apple, diced
1 tsp thyme
chili flakes

Nutrition Facts per serving

Calories 240, Protein 11g, Total Fat 3.5g, Saturated Fat 1g, Cholesterol 10mg, Sodium 37mg, Total Carbohydrates 43g, Sugars 12g, Fiber 5g

Preparation

In a large dutch oven, heat 4 Tbs of olive oil. Add leeks, shallots, squash, and garlic. Season with salt and pepper and cook over medium heat until soft.

Add the chicken or vegetable stock. Simmer for about 20 minutes or until squash is fork tender.

In batches, puree the mixture in a blender until smooth. During the blending process, the mixture will be cool enough to fold in the yogurt. Careful not to add the yogurt while the soup is too hot. Season with salt and pepper.

Make the garnish. In a small saute pan over high heat, add 1 Tbs of olive oil and add the squash, apples and thyme. Allow the squash and apples to caramelize before topping each bowl of butternut squash and leek soup.