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cat lover
11-08-2006, 08:49 PM
2 tbsp olive oil
2-3 leeks, sliced into rounds
1 fresh butternut squash, peeled, seeded, and cut into chunks
Vegetable stock or filtered water, to cover
1 bouquet garni (sprigs of fresh parsley, thyme, and rosemary, tied with kitchen twine)
1/2 cup cream, or yogurt; or about 1 cup buttermilk or half & half
Salt and pepper, to taste
Garnish choices: dollop of yogurt, sprinkling of fresh herbs, nutmeg, pepper.

Heat the butter or oil in a medium size soup pot. Add the leeks and saute until soft.Add the butternut squash, then add stock or filtered water to cover the vegetables by about 1/2". Add the bouquet garni and bring the pot to a boil.Reduce heat and simmer until the squash is soft.Turn off the heat and remove the bouquet garni.Puree the soup with an immersion blender (or in a blender), adding the yogurt or other dairy, and plenty of salt and pepper as you blend. Taste the soup an adjust the seasonings--adding more salt and pepper if it’s too bland.
Serve in shallow bowls topped with your chosen garnish.Serves 2