We are getting ready for Thanksgiving here in the Now Plating kitchen. This week we are offering a roasted butternut squash and leek soup. This pureed soup is made up of roasted butternut squash, sautéed leeks and thyme; all simmered in a vegetable stock. Once the squash is tender the soup is pureed until smooth and finished with a tough of sour cream. This soup screams fall and is ideal for your holiday5

Contains dairy

Meatless

Ingredients: Butternut squash, butter, leeks, thyme, vegetable stock, salt, black pepper, sour cream, chives, bacon