Butternut Squash Soup

1 medium to large butternut (3-4 lbs.) or other winter
3 tablespoons butter, unsalted
2 large leeks, white part only cleaned thoroughly and chopped (you could substitute one onion for the leeks if you prefer)
4 teaspoons fresh ginger, peeled and minced
5 cups veggie broth
½ cup heavy whipping cream
¼ teaspoon salt (if using salted store-bought broth then taste the soup before adding any salt)
Pumpkin seeds (optional)

Heat the oven to 400 degrees F. Slice the squash in half long ways and scoop out the seeds. Place the squash cut side down on a baking sheet. If you line the baking sheet with foil or parchment paper the clean up will be easier. Bake for 30 – 45 minutes or until the thick part of the squash can easily be pierced with a fork. Let cool then scoop out the pulp and discard the skin. Note: That step can be done in advance. In a large soup pot over medium-low heat, melt the butter. Add the chopped leeks and ginger. Cook for 5 – 8 minutes until tender, but not browned. Add the squash pulp to the pot along with the 5 cups of broth. Bring to a simmer and cook, stirring and breaking up the squash with the back of your spoon, for 10 – 15 minutes. Puree the soup either with a hand immersion blender or in a counter top blender/food processor. After the soup has been pureed, stir in the cream and salt (to taste). Ladle into soup bowls, top with pumpkin seeds and serve warm. Refrigerate or freeze the leftovers.



2 responses to “Butternut Squash Soup

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