Butternut Wild Leek Bisque

3          tablespoon olive olive


2 1/2   cups sliced wild leeks


1/2       cup uncooked quinoa, rinsed and drained


3          cups water


1 1/2   teaspoon kosher salt


2          (12 oz.) pre chopped fresh butternut squash


3          thyme sprigs

1          bay leaf

1/2       teaspoon ground white pepper

1          cup plain 2% reduced-fat Greek yogurt, divided

6          tablespoon sliced toasted almonds

3          tablespoon chopped fresh flat-leaf parsley (optional)


  1. Heat oil in a Dutch oven over medium. Add leeks; cook, stirring often, until tender, about 5 minutes. Add quinoa; cook, stirring constantly, until toasted, about 3 minutes. Add water, salt, squash, thyme, bay leaf, and pepper. Increase heat to high; bring to a boil. Cover and reduce heat to medium-low; cook until squash is very tender, about 15 minutes.


Discard thyme and bay leaf.


  1. Pour squash mixture into a blender;; add 1/2 cup yogurt. Remove center piece of bleeder lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid. Process until smooth. Ladle soup into bowls; top with remaining yogurt and almonds. if desired, sprinkle with parsley.