Prep 20 mins
Cook 30 mins
Prepeeled squash is NOT used in this recipe. Low-sodium chicken broth can be substituted for the vegetable broth. If you use a blender to puree the soup, fill the jar two-thirds full-not more-and process in batches. Alternatively, use an immersion blender to puree the soup right in the pot.
- 2 1⁄2 lbs butternut squash, peeled, seeded, and cut into 2-inch chunks (about 7 cups)
- 2 tablespoons unsalted butter
- 1 leek, white and green parts only, quartered lengthwise, sliced thin, and washed thoroughly (about 1 1/2 cups)
- salt and pepper
- 4 cups vegetable broth
- 1 -2 cup water
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 pinch cayenne pepper
- sour cream (for garnish)
- Place squash in bowl, cover, and microwave until paring knife glides easily through flesh, 14 to 18 minutes, stirring halfway through. Carefully transfer squash to colander set in bowl (squash will be very hot) and drain for 5 minutes; reserve liquid.
- Melt butter in Dutch oven over medium-high heat. Add squash, leek, and 1 teaspoon salt; cook, stirring occasionally, until squash pieces begin to break down and brown fond forms in bottom of pot, 10 to 13 minutes.
- Add 2 cups broth and scrape bottom of pot to loosen and dissolve fond. Add remaining 2 cups broth, reserved squash liquid, 1 cup water, thyme sprigs, bay leaf, and cayenne. Increase heat to high and bring to simmer. Reduce heat to medium and simmer until leeks are fully tender, 6 to 7 minutes.
- Remove and discard bay leaf and thyme sprigs. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Return soup to clean pot and bring to simmer, thinning with up to 1 cup water to desired consistency. Season with salt and pepper to taste; serve with dollop of sour cream. (Soup can be made up to 2 days in advance.).
When you think of butternut squash soup you think it can't be that great and not filling at all. Erase that from your brain immediately and make this soup. It is incredible. I added a tad bit more than a "pinch" of cayenne, and although I needed to drink milk after every bite, it had an element of heat and pop to it that went with the sweetness of the squash perfectly. I served it with homemade corn bread and my husband, the forever food critic, loved every bite.
This soup tastes so good. I had fresh rosemary so I used it instead of thyme. It was great in the soup. I used low-sodium chicken broth. Thanks Maureen :) Made for PAC Spring 2013