It’s nearly fall and I’m in the mood for soup.
1 Bag fresh cut butternut squash
1 large leek-white part only-chopped
1 teaspoon garlic paste
1/3 cup dry white wine
1 vegetable broth
1 cup fat free milk
1 cup goat cheese crumbles
Teaspoon cayenne pepper
I cook this soup in the pressure cooker to avoid the mess of a food processor.
Sauté shallots and garlic with olive oil for 1 minute in pressure cooker. Turn up to high heat and add broth and milk. Secure lid and cook until . Turn off the stove top and let the pressure come down naturally in the cooker. Remove lid after about 15 minutes and mash the tender squash with a potato masher. Add in wine, leeks, goat cheese, spices and clams. Put the lid back on and cook over low heat for about 20 more minutes. Garnish with raw leek and thyme.