• 1 large butternut squash halved, seeded
  • Olive oil for brushing
  • 1 Tb. butter
  • 2 leeks, white part only, thinly sliced or 1 medium onion, chopped
  • 2 medium carrots, peeled, diced
  • 2 celery stalks, diced
  • 2 Tb. minced ginger
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • Salt, pepper
  • Crème fraiche or sour cream for garnish
  • 3 Tb. chopped parsley
  • Procedure
  • 1. Heat the oven to 375. Place the squash cut side down on a baking sheet coated lightly with olive oil. Roast until tender about 35 minutes.
  • 2. Meanwhile melt the butter in a large saucepan and saute the leeks, carrots, celery, ginger and garlic for 5 minutes over low heat. Season with salt and pepper to taste and add the broth. Bring to a boil, lower the heat to a simmer and cook for 10 minutes.
  • 3. Remove the squash from the oven and cool slightly. Scoop the flesh from the skin and add to the saucepan. Simmer for another 10 minutes.
  • 3. Puree the soup in batches in a processor, taste for seasoning. Transfer back to the saucepan and heat through.
  • 4. Spoon the soup into six soup bowls and spoon a small dollop of crème fraiche onto each serving, sprinkle with parsley and serve.
One of the best ways to enjoy fall/winter squash such as acorn, butternut and pumpkin is to roast them and then puree into a quick and easy soup. This ever popular recipe is great as a light lunch or as part of a larger meal served for a first course. This soup freezes well as most purees and will be sure to please with its creamy texture and beautiful presentation.



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