Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

I love this soup because it is thick & creamy without using any cream. I had a huge Butternut squash, and some leeks left from the garden, and this is what developed.

Ingredients Nutrition

Directions

  1. Cut squash into half lengthwise, clean out seeds and place skin up on a baking dish, bake at 400 for about 45 minute allow to cool, peel off skin and cut into large chunks.
  2. In a large pot, saute the onions, ginger, leeks, and garlic in the butter until soft.
  3. Add the chicken stock, and wine (if using,or increase chicken stock) and simmer about 20 minute.
  4. Transfer to a large bowl or measuring cup.
  5. Fill blender or food processer with 1/2 stock and 1/2 squash.
  6. (This took me 3 batches) Puree.
  7. Return to pot and add salt, pepper to taste.
  8. Simmer about 20 minute Freezes well.
Most Helpful

5 5

A delicious, hearty, healthy soup! I halved the recipe & substituted with an acorn squash. The mandatory wine was "Sauvignon Blanc" direct from Toolie's cellar - I enjoyed a glass while the soup was simmering. Thanx Toolie & Lois!