This recipe was a winner for me but my family did not care for it. M-girl would not even touch it because “orange soup was gross looking” and hubby said it was too “earthy”.
If I made it again I would have to figure out how to drastically reduce the serving size because I would be the only one to really eat and enjoy it.
I added a touch of half and half to it when I served it.
BUTTERNUT SQUASH SOUP
Recipe found from This Week for Dinner
- 1 large butternut squash, about 3.5 lbs.
- 1 large leek
- 2 T unsalted butter
- 4 tsp. grated fresh ginger (you can use ground ginger – I think about 1 tsp should do it)
- 5-6 cups chicken stock
- Freshly ground pepper (this last time I used fresh ground black pepper and 2 shakes of cayenne)
Cut the squash in half length wise and roast on 375 degrees for 45-60 mins or until the inside is soft enough to pierce with a fork. Scoop out insides with a spoon and discard the skin. Set aside.
Cut off most of the tough green top from the leek. Cut the leek lengthwise and wash under cold running water to remove any dirt trapped. Cut crosswise into 1/2-inch pieces.
In a large saucepan over medium-high heat, melt the butter. Add leek and ginger and cook, stirring occasionally, until the leeks are tender, about 5 minutes. Add 5 cups of the chicken stock. Bring to a boil and carefully add the squash. Reduce the heat to very low and cook, stirring occasionally, about 20 minutes. Puree the soup, in batches in a blender. Return soup to saucepan. If it seems thick, use remain stock as needed. Season with salt and pepper to taste. Serve warm