Butternut Squash Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat in a soup pot over medium heat 3 Tbsp butter.

Step 2

Add and cook the leeks, stirring until the leeks are tender but not browned.

Step 3

Add the squash

Step 4

Add the vegetable stock and the Garam Masala.

Step 5

Bring to a simmer and cook for 20 minutes, stirring occasionally.

Step 6

Add the additional 2 cups of vegetable stock, and1 tsp salt.

Step 7

Heat through, serve garnished with croutons.