Sang An
Hands-On Time
25 Mins
Total Time
40 Mins
Yield
Serves 4

How to Make It

Step 1

Place the leeks, squash, bay leaf, broth, ¾ teaspoon salt, and ¼ teaspoon pepper in a large saucepan or Dutch oven and bring to a boil.

Step 2

Reduce heat and simmer, stirring occasionally, until the squash is tender, 10 to 12 minutes.

Step 3

Remove and discard the bay leaf. Working in batches, puree the soup in a blender until smooth (or use a handheld immersion blender).

Step 4

Meanwhile, heat the oil in a skillet over medium heat. Add the rosemary and seeds, if desired, and heat, stirring occasionally, until fragrant, 2 to 3 minutes.

Step 5

Divide the soup among bowls and top with the rosemary mixture. Serve with the bread, if desired.

Ratings & Reviews

/5
Reviews
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