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.
2. Discard thyme and bay leaf.
3. 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.