- Butternut Squash Soup

BUTTERNUT SQUASH SOUP


2½ lb butternut squash, peeled, seeded and cut into 2 inch chunks (about 7 c)
2 T unsalted butter
1 leek (white and light green parts only) quartered lengthwise, sliced thin and washed
thoroughly (about 1½ c)
salt and pepper
4 c chicken (or vegetable broth)
1-2 c water
2 sprigs fresh thyme
1 bay leaf
Pinch cayenne pepper
Sour cream (optional)

Place squash in bowl, cover and microwave until paring knife glides easily through flesh (14 – 18 minutes), stirring halfway through. Carefully transfer squash to colander set in bowl (squash will be very hot) and drain for 5 minutes. Reserve liquid.

Melt butter in Dutch oven over medium-high heat. Add squash, leek and 1 tsp salt; cook, stirring occasionally, until squash pieces begin to break down and brown fond forms in bottom of pot (10 – 13 minutes)

Add 2 c broth and scrape bottom of pot to loosen and dissolve fond. Add remaining 2 c broth, reserved squash liquid, 1 c water, thyme sprigs, bay leaf and cayenne. Increase heat to high and bring to simmer. Reduce heat to medium and simmer until leeks are fully tender (6-7 minutes).

Remove and discard bay leaf and thyme sprigs. Use an immersion blender to process soup (or place batches in blender). Thin soup with 1 c water if it is too thick. Season with salt and pepper to taste. Serve with a dollop of sour cream,

Notes.

1. I like this soup because so many that I have tried (and like) have cream or have strong spices that can sometimes hide the squash flavour. This is a more simple (but still delicious) soup.