Butternut Squash and Leek Soup
Ingredients
- 2 tablespoons unsalted butter
- 4 leeks, white and tender green parts only, coarsely chopped
- 1 celery rib, chopped
- 1 garlic clove, smashed
- 1 quart chicken stock, preferably homemade
- 1 large butternut squash, peeled and cut into 1/2-inch dice (3 cups)
- 1 tablespoon tomato paste
- 1 large bay leaf
- Sea salt and freshly ground pepper
- 1/4 cup flat-leaf parsley leaves
- 1/2 cup heavy cream
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