Butternut Squash & Leek Soup
- Total Time: 40m
- Servings: serves 4-6
- Serving Size: 3 cups
- Level: medium
- Calories: 240
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
1/2 cup butternut squash, diced
1/2 cup honeycrisp apple, diced
1 tsp thyme
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.