Butternut Squash Soup
An autumnal favorite at our house, butternut squash soup is a hearty, healthy dish that can stand alone or be served as a side. Butternut squash is considered a “superfood” because it’s filled with powerful antioxidants; including vitamin C, vitamin E and beta-carotene. This recipe is as pure and simple as they come. No time to peel and cut your own butternut squash? No problem. Most grocery stores sell pre-cut butternut squash, to make this recipe even easier. Add less stock if you prefer a thicker soup consistency. If you like a little more heat, add a dash of cayenne pepper. Here you go. Enjoy!
Butternut Squash Soup Recipe
Ingredients:
1 large or 2 small butternut squash, about 4lbs total
10-20 cloves garlic (depending on size and taste)
4 T olive oil
1/4 C water
2 leeks (finely chopped)
5 C vegetable stock/broth
Salt and pepper to taste
Nutmeg to taste
Dash of cayenne (optional)
Toppings:
Pepitas
Chives (finely diced)
Creme fraiche or cream (optional)
Directions:
Preheat oven to 350, prepare roasting pan
Cut squash in half, remove seeds, peel, cut flesh into 1 inch thick chunks
Combine squash and garlic cloves with 2 T olive oil and water
Roast until golden, stirring occasionally (50-60 min), cool
Saute leeks in 2T olive oil on stove while squash is cooking, cool
Puree roasted squash, garlic and cooked leeks along with 1-2 C stock in food processor
Transfer squash puree to large saucepan, add remaining stock and desired spices
Serve soup with desired toppings and a slice of crusty sourdough bread
Zabelicious Tips:
Roast pepitas for a more enhanced flavor if you have time.
If you do add cream as a topping, do so sparingly by swirling it on top before adding chives and pepitas.
I used my new Calphalon roasting pan to cook the squash, which cleaned up beautifully.