Rating: 3 stars
286 Ratings
  • 5 star values: 45
  • 4 star values: 62
  • 3 star values: 45
  • 2 star values: 55
  • 1 star values: 79

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Credit: Sang An

Recipe Summary

hands-on:
25 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

  • 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.

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

Nutrition Facts

222 calories; fat 3g; saturated fat 1g; cholesterol 6mg; sodium 565mg; protein 9g; carbohydrates 44g; fiber 10g; calcium 2.2g; sugars 10g.
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