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Ingredients
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Vegetables
Liquids
Seasonings
Method
Preparation
- 1
Prepare the Vegetables
Peel the butternut squash, remove the seeds, and cut into 1-inch cubes. Clean the leeks by slicing them in half lengthwise and rinsing under cold water to remove any dirt. Slice the leeks into thin half-moons.
- 2
Mince the Garlic
Peel and finely mince the garlic cloves.
Cooking
- 3
Sauté the Leeks and Garlic
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the sliced leeks and cook for about 5 minutes, stirring occasionally, until they are soft. Then add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- 4
Combine Ingredients
Add the cubed butternut squash to the skillet, along with the vegetable broth, fresh thyme, salt, and black pepper. Stir to combine all the ingredients.
- 5
Simmer
Bring the mixture to a gentle simmer, then cover the skillet and reduce the heat to low. Allow it to cook for 20-25 minutes, or until the butternut squash is tender, stirring occasionally.
Serving
- 6
Serve
Once cooked, taste and adjust seasoning if necessary. Serve hot as a side dish or over grains for a complete meal.
