Roasted Butternut Squash Soup with Crispy Leeks

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April 3, 2016

Recipe by Everyday Maven

  • Cook: 1 hr 45 mins

Ingredients

1 large butternut squash, cubed and roasted

1 tablespoon olive oil

2 leeks, cleaned, trimmed and roughly chopped

4 medium carrots, peeled and roughly chopped into 2" pieces

3 medium garlic cloves, chopped

1 medium yellow onion, chopped

3 to 4 fresh thyme sprigs

1 bay leaf

4 whole black peppercorns

3 teaspoons kosher salt, divided

2 tablespoons non-dairy creamer (I used Trader Joe's Soy Creamer)

4 cups broth (I used Imagine Organic No-Chicken Broth)

Directions

1For directions visit Everyday Maven

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