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Butternut Squash and Leek Soup — Using Produce Recipes

by Amy Blevins Leave a comment

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I’ve had a couple butternut squashes sitting on my counter for a while now, and I also had four leeks in my fridge. Normally, I use up leeks as fast as I can get them by making Leek and Potato soup. However, we’ve been eating that soup so much recently we are all tired of it. So yesterday I decided to change it up and make butternut squash and leek soup. I peeled and cubed two small butternut squashes, and cleaned and sliced four leeks. I put all of that in a stockpot with a generous amount of salt and pepper. I covered this with chicken broth — I didn’t measure but it took about 1 1/2 boxes. I then brought this to a boil and simmered it on low for 25 minutes until the squash was tender. The final step was pureeing the soup with my stick blender which I highly recommend purchasing. I love mine and use it all the time.

The result was a soup that even my picky ten year old boy loved. Yummm…

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Recipes, Using Produce

About Amy Blevins

Amy lives with her husband and six beautiful children in Northern Virginia. Besides blogging, Amy enjoys homeschooling, hiking, reading, singing, teaching, and serving Jesus above all. Welcome.

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