Image from flickr.comHere is a classic recipe for squash soup where the vegetable is the main event.
The Joy says you can make this soup with any winter squash, but of course, butternut is the classic.
Also, a word about leeks. Leeks look like giant green onions (scallions), and are "an ancient member of the onion family," but they are milder and sweeter than any of their relatives. They are in season from fall to spring, the soup season, really, and they are so lovely in soups. Look for bunches with leeks the same size, preferably small, with bright crisp leaves.
And a word about ginger. If you don't have fresh ginger, you can use powdered, but know that it is much hotter and should be added slowly. Preparing fresh ginger is a refreshing experience and I think everyone should try it at least once.
There are so many butternut squash soup--anyone else have a favorite to share?
Butternut Squash Soup1 medium to large butternut squash (about 3-1/2 pounds), halved and seeded
3 Tablespoons unsalted butter or vegetable oil
2 large leeks (white part only), cleaned thoroughly and chopped
4 teaspoons minced peeled fresh ginger
4 cups chicken or vegetable stock
2 cups more chicken or vegetable stock
1-1/2 teaspoons salt
chopped fresh parsley or cilantro
croutons
toasted squash seeds (optional)*
Preheat oven to 400.
Place cut squash cut side down on an oiled baking sheet and bake until squash can be easily pierced with a fork, about 1 hour. Let cool, then scoop the pulp from the squash skin and discard the skin.
Melt or heat butter or oil in a soup pot, over medium-low heat. Add leeks and ginger and cook, stirring, until tender but not browned.
Stir in the squash along with the stock. Bring to a simmer and cook, stirring and breaking up the squash with a spoon, 20 minutes.
Puree in a blender or using a stick blender (be careful, it's hot!) Return to the pot and stir in 2 additional cups stock and salt.
Heat through and serve immediately, garnishing with fresh herbs and croutons and seeds, as desired.
To toast squash seeds: rinse and dry the seeds, toss them in 1-1/2 teaspoons oil to lightly coat, and bake them along with the squash, until browned, reserve to serve with soup.
