Butternut Squash Soup

The CC thought he had blogged about this, but lo and behold, he hadn't.

Perfect for a cold winter's day, and simple as all out.

Ingredients

3 leeks (sliced)
4 cloves garlic (sliced)

2 butternut squashes
1 potato (diced)

olive oil
sea salt
black pepper

Recipe

Slice the squash lengthwise into two, and scoop out the strands and seeds. Sprinkle salt and pepper all over it.

Turn upside down on a tray with a little amount of water, and roast in a 350°F oven until soft (about 20 mins.)

Scoop the pulp out after it cools.

Fry the leeks and the garlic for 10 mins on a low heat Add the potato and fry for 6-7 mins. Add the squash, and let it fry for a bit. Add the salt and pepper, and some broth (or water) and let it cook for at least 15-20 mins.

Dump the whole thing in a blender, and strain it through a sieve. Depending on the texture you prefer, you may have to thin the soup further.

Butternut Squash Soup