Winter squash and leek soup Recipe

• 500 g winter squash, cleaned, cut into small cubes
• 200 g potatoes, peeled, cut into cubes
• 1 tbs olive oil
• ½ tbs butter
• 50 g leeks, only white parts, sliced
• 2 cloves garlic, crushed
• 800 ml vegetable broth from 1 cube
• ½ tsp cumin
• ¼ tsp pepper

Directions

1.

Cook squash and potatoes with a little water, covered, in a microwave oven on MAX for about 10 minutes or until soft. Drain.

2.

In the meantime, sauté leeks and garlic in oil and butter for 3 minutes until the leeks are wilted.

3.

Mash the squash and potatoes until smooth. Add them to leeks.

4.

Add the broth and cook soup for 10 minutes over low heat. Puree with a hand blender until thick and smooth. Add Cumin and pepper, stir.

5.

Serve with sour cream and croutons or toasted bread.