Creamy Butternut Squash Soup

Name: Creamy Butternut Squash Soup
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 1½ tablespoons olive oil (or butter if you prefer); 1 leek ((cleaned & sliced)); 1 pound butternut squash ((cubed)); 3 medium potatoes ((cubed)); 2 tablespoons fresh parsley ((chopped)); ¼ teaspoon salt ((to taste)); 1-2 dashes pepper; 3 cups vegetable broth (homemade or store bought); ¼ cup cream heavy or whipping cream; 4 slices day old crusty bread (regular or gluten free) ((about 2 cups, remove crusts if desired)); 2 tablespoons olive oil; 2 tablespoons freshly grated parmesan cheese

Prep 30 min Cook 25 min Serves 4 Source

Ingredients

1½ tablespoons olive oil (or butter if you prefer)
1 leek ((cleaned & sliced))
1 pound butternut squash ((cubed))
3 medium potatoes ((cubed))
2 tablespoons fresh parsley ((chopped))
¼ teaspoon salt ((to taste))
1-2 dashes pepper
3 cups vegetable broth (homemade or store bought)
¼ cup cream heavy or whipping cream
4 slices day old crusty bread (regular or gluten free) ((about 2 cups, remove crusts if desired))
2 tablespoons olive oil
2 tablespoons freshly grated parmesan cheese

Steps

1
In a large pot add the olive oil and sliced leek, cook for approximately 2 minutes. Then add the cubed pumpkin, potatoes, parsley, salt, pepper and vegetable broth.
2
Bring to a boil on medium high heat, then lower heat and continue to cook for approximately 25-30 minutes or until vegetables are tender.
3
Pour into a blender and blend until smooth, pour soup back into the pot, add the cream, stir to combine and heat until hot. Serve with homemade parmesan croutons. Enjoy!
4
Pre-heat oven to 350F (180C).
5
In a medium bowl toss together the cubed bread, olive oil and grated parmesan cheese. Place on a cookie sheet and bake for approximately 10-15 minutes, halfway through baking flip the cubes and continue baking.