Butternut Squash Soup
|A simple soup that displays a true experession of butternut squash.|
|2 ||leeks, chopped|
|1/4 cup ||butter|
|3 lbs. ||butternut squash|
|1 qt. ||chicken stock -or-|
|1 qt. ||vegetable stock|
|1 sprig ||rosemary, destemmed and chopped|
|8 ||leaves sage, chopped|
|Salt, to taste|
|Pepper, to taste|
|Prosciutto, for garnish (optional)|
|Blue cheese, for garnish (optional)|
|Parsley, for garnish (optional)|
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Wash the outside of the butternut squash, cut in half lengthwise and scrape out the seeds. Place the squash in a casserole dish. Fill the bottom of the casserole dish with water, about 1/4-inch high. Cover with aluminum foil and place in a 375F oven for 35 minutes.
Remove the squash from the oven, and spoon the insides of the squash out into a bowl. Set aside.
Clean and chop the leeks, using only the white part of the leek. Melt the butter in a stockpot. Add the leeks and saute for 4 minutes. Add the chicken or vegetable stock. Add the butternut squash, rosemary, and sage to the pot. Bring to a light boil, then turn down to a simmer.
After simmering 20 minutes, use an immersion blender to blend the soup until it is silky in consistency. Season with salt and pepper, to taste.
The soup will be sweet, which can be balanced out using prosciutto and/or blue cheese for garnish. Chopped parsley will provide a nice color contrast for presentation.
butternut squash soup, soups, squash soup