Creamy Butternut Squash and Leek Soup

A nourishing and wholesome butternut squash soup

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Course: Lunch, Soup

Cuisine: American

Keyword: butternut sqaush soup, creamy soup recipes, full gaps recipes, winter recipes

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings: people

Calories: 35kcal

Preheat the oven to 400°F and warm the dutch oven on the stovetop on medium heat.
Slice the butternut squash in half lengthwise and scoop out the seeds.
Place the squash face down on a baking sheet or dish with a little water in the bottom.
Bake the squash for 45-50 minutes until it can be mashed with a fork.
Meanwhile, sauté the leeks and garlic in a little butter until lightly browned in the dutch oven.
When the squash is fully cooked, remove it from the oven. Scoop out the squash into a blender or into the dutch oven (if using immersion blender).
Add the leeks, garlic, and cream (if using) to the blender and blend until completely smooth and creamy.
Transfer the puree back to the dutch oven and add the ground cloves, cinnamon and salt to taste. Also, add in 1.5-2 cups of chicken bone broth or meat stock until the soup reaches the desired consistency.
Simmer the soup on low heat while stirring until the soup comes together. (about 5 minutes).
Serve the soup into bowls and allow to cool before serving. Enjoy!