Thursday, May 27, 2010
Butternut Squash Soup
Preheat oven to 400º.
Place cut side down on an baking pan:
1 medium to large butternut squash (~3.5 lbs.) halved and seeded.
Put about 1-2" of water in pan to prevent browning. Bake until the squash can be easily pierced with a fork, about 1 hour. Let cool, then scoop the pulp from the squash skin and discard skin.
Meld in a soup pot over medium-low heat:
3 Tbsp unsalted butter or oil
Add and cook, stirring, until tender but not browned, 5-10 min
2 Large leaks (white part only), cleaned thoroughly and chopped
4 tsp minced peeled fresh ginger
Sir in the squash along with:
4 cups vegetable stock or broth
Bring to a simmer and cook, stirring and breaking up the squash with a spoon for 20 minutes. Put in small batches in the blender and puree until smooth, setting aside after each batch. Return to pot and stir in:
2 cups vegetable stock or broth
1 1/2 tsp salt
Heat through. Ladle into warmed bowls. Garnish with:
Chopped fresh parsley or cilantro
Parmesan cheese goldfish (my favorite)