Butternut Squash Soup

It’s finally turned cold, and the best thing about the cold is soup.  I found this recipe in the Joy of Cooking cookbook and adapted it slightly.  It is so light and crisp but still so comforting.  After the rich food and indulgence of the holidays, this is the perfect meal to get back on track.

Ingredients  (Serves 6)

2 Small butternut squash (about 3 1/2 pounds)

3 Tbs unsalted butter or vegetable oil

2 large leeks (whites only)

4 tsp ginger, peeled and minced

6 cups chicken stock

2 tsp salt

Preheat Oven to 400º.

Cut squash in half and remove seeds.

Place face down on a buttered baking sheet and bake until squash can easily be pierced with fork, about 45 minutes.

I rinsed the seeds and mixed them with a tsp of melted butter and roasted them alongside of the squash to use as a garnish.

Let cool a bit, then scoop pulp from squash skin and discard skin.

This is the first time I’ve ever cooked with leeks.  Leeks are very dirty.  They have to be carefully cleaned.  Cut dark green leaves off and use only the whites.  With root intact, slice leeks lengthwise and then slice in half moon slices. Place in a big pan of water and let sit for 15 minutes.  The dirt will fall to the bottom.

Scoop out with a slotted spoon.

Melt butter in a soup pot.

Cook leeks and ginger 5 to 10 minutes, then stir in the squash.

Add 4 cups of the chicken stock and bring to a simmer, cooking for 20 minutes.

Use a spoon to periodically stir and to break up squash clumps.

Puree until smooth. This should be done in batches as the hot soup will explode in the blender.  I pureed two cups at a time and poured them into a separate pan until I had pureed it all and added it back to the pot.

Then add 2 cups of stock and salt.

Ladle into bowls and enjoy!