Butternut Squash Cauliflower Leek Soup...my first CSA creation!
A deliciously buttery soup with great flavor!
Recipe type: Main Dish, Soup
  • 2 small butternut squashes (or the equivalent amount”¦probably about 2 pounds or so)
  • 3 leeks, green tops cut off, and leeks cleaned and chopped into 1-inch pieces
  • ½ head cauliflower
  • 2 T butter
  • about a teaspoon ground ginger
  • 5 cups chicken stock
  • salt and pepper to taste
  1. Half butternut squash and roast in the oven until easily pierced with a knife, 45-60 minutes. Steam cauliflower until cooked but not mushy.
  2. Melt butter in large soup pan. Saute leeks in butter 5-10 minutes, until soft. Add ginger and let cook a minute or two more. Add broth and bring to a boil. Carefully add cauliflower and scoop out the butternut squash from the skins and add to the pot as well. Reduce heat to low and simmer 20-30 minutes.
  3. Carefully blend soup in batches until it is all smooth. Season with salt and pepper to taste. Eat!
Recipe by This Week for Dinner at https://thisweekfordinner.com/butternut-squash-cauliflower-leek-soup-my-first-csa-creation/