Creamy Roasted Butternut Squash Soup

Creamy Roasted Butternut Squash Soup - Celebrate the rustic flavors of fall with this roasted butternut squash soup.

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INGREDIENTS

Step 1

In a large soup pot, heat butter over medium heat.

Step 2

Add the leeks to the pot and stir in the melted butter. Cook until they are slightly browned and soft. This should be about 5 minutes.

Step 3

Add the roasted squash, chicken broth, and garam masala and stir to combine.

Step 4

Let it come to a simmer and let it cook for 20 minutes, stirring occasionally to break up the squash.

Step 5

Once the flavors have had a chance to marry, purée the soup with an immersion blender.

Step 6

Stir in up to 2 cups extra chicken broth until it is at the consistency you want.

Step 7

Season with salt to taste and serve garnished with bacon, super greens, and sour cream!

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