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Butternut Squash Soup Recipe

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This recipe for Butternut Squash Soup, by , is from The Not So Little Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Julia Little

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 pounds butternut squash, peeled, seeded and cut into 2 inch chunks about 7 cups
2 Tbsp unsalted butter
1 leek white and light green parts only, quartered lengthwise, sliced thin and washed thoroughly about 1 1/2 cups
salt and pepper
4 cups vegetable broth
1 -2 cups water
2 springs fresh thyme
1 bay leaf
sour cream

Directions:
Directions:
Place squash in bowl cover and microwave until paring knife glides in easily. 14-18 minutes stirring halfway through. Transfer squash to colander set in a bowl. and drain for 5 minutes reserve liquid.

Melt butter in Dutch oven over medium high heat. Add squash, leek and 1 tsp salt stirring occasionally until squash starts to break down and brown fond forms about 10 -15 minutes. Add 2 cups broth an scrape bottom of pot to loosen and dissolve fond. Add remaining 2 cups broth, reserved liquid from squash,1 cup water, thyme sprigs, and bay leaf. Increase heat to high and bring to a simmer. Reduce heat to medium and simmer until leeks are fully tender about 6 -7 minutes
.
Remove and discard bay leaf and thyme sprigs. Working in batches process soup in blender until smooth. Return soup to clean pot and bring to a simmer, thinning with up to 1 cup water to desired consistency. Season with salt to taste, serve with dollop of sour cream

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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