Butternut Squash and Roasted Garlic Puree

1 large or 2 small butternut squash (4lbs)
20 cloves of garlic (1.5-2 heads)
4 T olive oil, divided
¼ C water
2 leeks, finely chopped
5 C stock (chicken or vegetable)
salt and pepper to taste
2 T finely chopped chives

Preheat oven to 350. Peel, seed and cut squash into 1” slices.

In a large roasting pan, combine squash, garlic and 2 T of the oil. Toss. Pour in the water. Roast, stirring occasionally until the garlic and squash are golden and soft, 50-60 min. Add more water if the squash begins to scorch.

While the squash and garlic are roasting, in a heavy frying pan over medium heat, warm the remaining 2 T of oil. Add leeks and sauté until golden brown, 12-15 min. Set aside.

In a blender, in batches, combine roasted squash, garlic and lees with 1 cup of the stock. Puree until very smooth, about 1 min. Transfer pureed squash to a large saucepan. Stir in remaining 4 cups of stock and bring to a simmer. Season to taste with salt and pepper.

Ladle into warmed bowls and garnish with chives.

4-6 servings


[based on 4 servings]

Calories 386
Calories from Fat 134

Total Fat 14.9g (23%)
Saturated Fat 2.2g (11%)
Cholesterol 0mg (0%)
Sodium 985mg (41%)
Total Carbohydrates 65.3g (22%)
Dietary Fiber 10.2g (41%)
Sugars 12.8g
Protein 7.1g

Vit A 981% Vit C 177%
Calcium 29% Iron 25%
Nutrition Grade A