Butternut Squash Soup

Butternut Squash Soup
Recipe Type: Entree
Author: Coryanne Harrigan
  • 1 medium to large butternut squash
  • 3 T. unsalted butter or vegetable oil
  • 2 large leeks (white part only), cleaned and chopped
  • 4 t. minced fresh ginger
  • 6 c. chicken or vegetable stock
  • 1 ½ t. salt
  1. Preheat oven to 400 degrees.
  2. Halve and seed the squash.
  3. Oil a baking sheet and place the squash on it cut-side down.
  4. Bake until it can be easily pierced with a fork, about 1 hour.
  5. Let cool, then scoop the pulp from the squash skin and discard the skin.
  6. Melt butter in a soup pot over medium-low heat.
  7. Add leeks and ginger and cook, stirring, until tender but not browned.
  8. Stir in the squash pulp along with 4 c. of stock; bring to a simmer and cook for 20 minutes, stirring occasionally and breaking up the squash with a spoon.
  9. Remove from heat and puree until smooth with an infusion (stick) blender or in batches in a food processor.
  10. Return to heat and stir in remaining stock and salt.
  11. Heat through and serve.