Cream of Butternut Squash Soup

Discussion in 'Recipes' started by, Feb 17, 2010.


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    2 tablespoons butter or olive oil
    2-3 leeks, sliced into rounds
    1 fresh seasonal butternut squash, peeled, seeded, and cut into chunks
    Chicken stock or filtered water to cover
    1 bouquet garni
    ½ cup cream, crème fraîche, or yogurt; or 1 cup buttermilk or half and half
    Salt and pepper to taste
    Crème fraîche or yogurt, for garnish
    Finely minced rosemary, thyme, sage, or parsley leaves (or a combination of these herbs); or a grating of nutmeg; or a grind of black pepper, for garnish

    1. Heat the butter or oil in a medium-sized soup pot.  Add the leeks and sauté until soft.
    2. Add the butternut squash, then add stock or filtered water to cover the vegetables by about ½ inch.  Add the bouquet garni and bring the pot to a boil.
    3. Reduce the heat and simmer until the squash is soft.
    4. Turn off the heat and remove the bouquet garni.
    5. Puree the soup with an immersion blender (or in a standard blender), adding the yogurt or other dairy, and plenty of salt and pepper as you blend.  Taste the soup and adjust the seasonings – adding more salt and pepper is it's too bland.
    6. Serve in a shallow bowl with a dollop of crème fraîche (or yogurt) and a sprinkling of herbs, nutmeg, or pepper.

    Serves 3-4.

    Courtesy Full Moon Feast: "Food and the Hunger for Connection,"  by Jessica Prentice, Chelsea Green Publishing, 2006