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Butternut Squash Soup


Butternut Squash Soup Recipe

Ingredients:
  • 4 leeks (white and light green parts), chopped
  • 1 3-pound butternut squash, peeled and cut into 1-inch pieces
  • 1 bay leaf
  • 5 cups low-sodium vegetable or chicken broth
  • 2 teaspoons kosher salt and black pepper
  • 1 tablespoon olive oil
  • 1/4 cup fresh rosemary, roughly chopped
  • 1 shelled raw pumpkin seeds, roughly chopped (optional)
Directions:
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