Butternut Squash Soup | Recipe Cart | Recipe Cart
5.0 (1) Export 7 ingredients for grocery delivery Place the leeks, squash, bay leaf, salt, and broth in a large saucepan. Bring to a boil.
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Ingredients
- 4 leeks, rinsed and chopped (3 cups)
- 1 3-pound butternut squash, cut into 1-inch chunks
- 1 bay leaf
- ¾ teaspoon kosher salt
- 5 cups low-sodium chicken broth
- ¼ cup shelled raw pumpkin seeds (optional)
- 1 tablespoon fresh rosemary
- 2 teaspoons olive oil
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