Deliciously Simple Butternut Squash Soup
Makes 7-8 cups Prep Time: 15 minutes Cook Time: approx 40 minutes
|1||butternut squash, 2-1/2 to 3 lbs|
|1||can (14-1/2 oz) chicken or vegetable broth|
Cut dark green top off leek; cut off roots. Cut leek in half lengthwise and rinse well to remove the dirt that is near the top end. See photo below. Slice leek or coarsely chop. Melt butter in a 6-quart pot. Add leeks and sauté over medium heat until leeks start to brown. Remove pot from heat.
Meanwhile, use a large, heavy sharp knife to cut the stem off the squash. Cut off the long top part of the squash, and cut that long piece in half crosswise. See photos below. Cut the round bottom in half crosswise. Use a spoon to remove seeds and strings.
With the same knife (or a sharp heavy-duty vegetable peeler) remove the skin. Cut squash into cubes. Smaller cubes cook faster.
Place squash in pot with leeks; add broth. Add water just to the top of the squash. Cover and bring to a boil. Reduce heat to medium and boil 15-20 minutes or until squash is very tender. Remove from heat and puree with an immersion blender. Season soup to taste with salt. If desired, swirl a dollop of sour cream into individual servings.