BUTTER NUT SQUASH SOUP
SOUP CAN BE MADE UP TO 2 DAYS IN ADVANCE
INGREDIENTS
2 1/2 POUNDS BUTTER NUT SQUASH
(DO NOT USE PRE PEELED)
PEELED, SEEDED, CUT INTO 2-INCH CHUNKS (7-CUPS)
2 TABLESPOONS UNSALTED BUTTER
1 LEEK, WHITE & GREEN PARTS ONLY
QUARTERED LENGTHWISE, SLICED THIN,
WASHED THOROUGHLY ABOUT 1 1/2 CUPS
SALT & PEPPER
4 CUPS VEGETABLE BROTH (LOW SODIUM CHICKEN CAN BE SUBBED)
1 TO 2 CUPS WATER
2 SPRIGS FRESH THYME
1 BAY LEAF
PINCH CAYENNE PEPPER
SOUR CREAM
DIRECTIONS
1- 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.
2- MELT WATER IN DUTCH OVEN OVER MEDIUM HEAT. ADD SQUASH, LEEK, AND
1 TEASPOON SALT; COOK, STIR OCCASIONALLY, UNTIL SQUASH PIECES BEGIN
TO BREAK DOWN AND BROWN FOND FORMS IN BOTTOM OF POT, 10 TO 13 MIN
3- ADD TWO 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 LEAFS, CAYENNE. INCREASE
HEAT TO HIGH BRING TO A SIMMER. REDUCE HEAT TO MEDIUM AND
SIMMER UNTIL LEEKS ARE TENDER, 6 TO 7 MINUTES.
4- FIND 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 A SIMMER, THINNING WITH UP TO
1 CUP WATER TO DESIRED CONSISTENCY. SEASON WITH SALT AND
PEPPER TO TASTE; SERVE WITH A DOLLOP OF SOUR CREAM.
IN ADDITION TO SOUP SERVE FRIED LEEKS (RELATED), WHICH PROVIDE
A TEXTURAL CONTRAST.
NOTE :
IF YOU USE A BLENDER TO PUREE THE SOUP. FILL THE JAR 2/3 FULL NO MORE
THEN AND PROCESS IN BATCHES. ALTERNATIVELY USE A IMMERSION BLENDER TO
PUREE THE SOUP RIGHT IN THE POT.
SERVES 6 TO 8