Get a delicious dose of vitamin A with this butternut squash soup. Make it ahead and take it along in a thermos for a healthy homemade lunch on the go.
2 1/2 pounds butternut squash, peeled and cubed (about 5 cups)
3 tablespoons olive oil, divided
1/2 teaspoon salt, divided
1 cup chopped leek, white and light green parts only
1/4 cup chopped shallots
1 tablespoon fresh thyme leaves
1/4 cup medium or dry sherry
1 quart low-sodium vegetable broth
1/4 teaspoon freshly ground black pepper
1/4 cup Kretschmer Honey Crunch Wheat Germ
Preheat oven to 400° F. Line baking sheet with foil. In large bowl toss squash with 1 tablespoon olive oil and 1/4 teaspoon salt. Place on baking sheet and roast for 25 minutes, stirring halfway through cooking time.
Meanwhile, heat remaining 2 tablespoons olive oil in 3-quart pot over medium-high heat. Add leeks and shallots, reduce heat to medium low and cook for 15 minutes, stirring often, until caramelized.
Remove squash from oven and add it to the leeks and shallots. Stir in thyme, sherry and broth. Bring to a boil, reduce heat to medium low and simmer, uncovered, for 30 minutes.
Remove from heat and blend using an immersion blender or blender until desired consistency. (If using a standard blender, let soup cool slightly before blending.) Reheat if desired. Stir in remaining salt and pepper and wheat germ. Serve immediately.