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.