So I was trolling one of the blogs I follow and this was a recipe posted that would be good for fall/winter meals. It seems easy, tasty..and it is pretty healthy..also not full of all of that crap you buy in a can..so I wanted to share it!
- 1 medium to large butternut or other winter squash (between 3 and 4 pounds)
- 3 tablespoons butter, unsalted
- 2 large leeks, white part only cleaned thoroughly and chopped (you could substitute one onion for the leeks if you prefer)
- 4 teaspoons fresh ginger, peeled and minced
- 5 cups chicken stock or broth (I don’t use chicken stock because I am vegetarian..so I am sure this will make the taste a little different :) )
- ½ cup heavy whipping cream
- ¼ teaspoon salt (if using salted store-bought chicken broth then taste the soup before adding any salt)
- Optional: Chopped pistachio nuts and/or fresh sage leaves for garnish
- Heat the oven to 400 degrees F. Slice the squash in half long ways and scoop out the seeds. Place the squash cut side down on a baking sheet. If you line the baking sheet with foil or parchment paper the clean up will be easier. Bake for 30 – 45 minutes or until the thick part of the squash can easily be pierced with a fork. Let cool then scoop out the pulp and discard the skin. Note: This step can be done in advance.
- In a large soup pot over medium-low heat, melt the butter. Add the chopped leeks and ginger. Cook for 5 – 8 minutes until tender, but not browned.
- Add the squash pulp to the pot along with the 5 cups of chicken stock. Bring to a simmer and cook, stirring and breaking up the squash with the back of your spoon, for 10 – 15 minutes.
- Puree the soup either with a hand immersion blender or in a counter top blender. I highly recommend a hand immersion blender if you like to make soups because you’ll end up with a lot fewer dirty dishes.
- After the soup has been pureed, stir in the cream and salt (to taste).
- Ladle into soup bowls and serve warm topped with chopped sage and pistachios. Refrigerate or freeze the leftovers.
Simple, and looks Tasty! I am looking for a good Pumpkin Soup recipe….if anyone has one let me know <3