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Butternut Squash Soup
- 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:View on Real Simple
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