Ingredients
1 whole garlic head
4 teaspoons olive oil
4 large thinly sliced leek
1 medium cubed peeled butternut squash
2 cups water
2 cups fat-free veggie broth
1/2 teaspoon salt
1/2 teaspoon pepper
Preparation
Preheat oven to 350°.
Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
Heat oil. Add leek; Stir in garlic, squash, 2 cups water, broth, salt, and black pepper; bring to a boil. Reduce heat, and simmer 10 minutes or until squash is tender. Place half of squash mixture in a blender. Remove center piece of blender lid. Blend until smooth.
