Get Hungry: Butternut-Leek Bisque in Acorn Squash Bowls

Nov 12, 2010
Megan Bedard is a sucker for sustainable agriculture and a good farmers market, she likes writing about food almost as much as eating it.

This recipe was originally posted by Kimberly Morales on Poor Girl Eats Well, a blog devoted to eating "ridiculously well on a minuscule budget."

Brimming with flavor. (Photo: Kimberly Morales)

Soup, soup, the magical meal. You can make it from just about anything and stretch your budget over nearly a week if you play your cards right.

And with this recipe, nature's taken care of the bowl, making prep time that much easier—and tasty.

Butternut-Leek Bisque is a good way to get your daily dose of veggies. And though it’s a bisque, it’s on the healthier side because there isn’t a ton of heavy whipping cream or butter like most bisques. Instead, this soup requires just a little bit of olive oil and plenty of tasty vegetable stock, with just the tiniest amount of milk to make things a little creamier.

Chef's tip: Vegans or those who cannot consume dairy, don’t fret! To make this work for you, simply replace the 1/2 cup of milk in the recipe with 1/2 cup of vegetable stock.

Total cost per serving: $1.65

Find the full recipe here, at Poor Girl Eats Well.

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