The easiest way to clean gritty leeks is to thinly slice, then set them in a colander under running water. Run your fingers through the slices, separating the circles to release the dirt.
Tip: If you prefer a less-sweet soup, substitute chicken broth for the apple juice.
Ingredients
- 1 Tbsp plus 1 tsp olive oil
- 1 2-lb butternut squash, halved lengthwise and seeded
- Salt and pepper
- 2 leeks, cleaned and thinly sliced
- 1 celery stalk, chopped
- 1 carrot, peeled and chopped
- ½ tsp fresh thyme or ¼ tsp dried
- 1 can (14½ oz) reduced-sodium chicken broth
- ½ cup calcium-fortified apple juice or apple cider
- ¾ cup grated Parmesan cheese
Instructions
- Preheat oven to 375F. Line a rimmed baking sheet with parchment paper or foil. Drizzle 1 Tbsp oil over cut surfaces of squash; sprinkle with salt and pepper. Place squash, cut side down, on prepared sheet. Bake 45 minutes or until tender.
- Meanwhile, warm 1 tsp oil in large nonstick saucepan over medium heat. Cook leeks, celery, and carrot 15 minutes or until softened, stirring often. Transfer to bowl of food processor.
- Using large spoon, scrape squash into processor; discard peel. Add 1 cup of the broth and puree until smooth. Return to saucepan; mix in apple juice and enough additional broth to thin to desired consistency. Set over medium-low heat to warm through. Season to taste with salt and pepper. Garnish each serving with 2 tablespoons Parmesan cheese.
Makes 6 servings.
Make ahead: Soup can be made 2 days ahead. Refrigerate, tightly covered.
Nutritional Information
- 1-cup serving = 140 calories
- Calcium: ½ serving
- Green/yellow vegetable: 2 servings
- Other vegetable: ½ serving
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