Recipe - Butternut Squash Soup

Recipe from The Joy of Cooking

Enjoy this classic recipe shared by NEP DPG member Jessica Fey!

Ingredients:

  • 1 medium-large butternut squash (approx. 3.5 lbs), halved and seeded
  • 3 tbsp. olive oil or butter
  • 2 large leeks (white part only), thoroughly cleaned and chopped
  • 4 tsp. minced, peeled ginger
  • 4 cups chicken or vegetable stock
  • 1 ½ tsp. salt (or to taste)
  • Cilantro, parsley, or croutons (as garnish)

Directions:

  1. Preheat the oven to 400 °F.
  2. Place butternut squash cut side down on an oiled baking sheet.
  3. Bake for an hour or until the squash can easily be pierced with a fork.
  4. Let cool, then scoop the pulp from the squash skin and discard the skin.
  5. Add olive oil or butter in pot over medium-low heat.
  6. Add leeks and ginger. Cook for 5-10 minutes, stirring, until tender but not browned.
  7. Stir in the squash along with the chicken or vegetable stock.
  8. Bring to a simmer and cook for 20 minutes, stirring and breaking up the squash with a spoon.
  9. Puree until smooth with an immersion blender, food processor, or heavy-duty Blender (e.g. Vitamix, Ninja)
  10. Add salt (to taste).
  11. Heat through. Ladle into warmed bowls.
  12. Garnish with cilantro, parsley, or croutons.

Pro Tip:

Pro tip: Save your squash seeds to use as garnish. Wash and rinse them. Add 1 ½ tsp olive oil and bake them along with squash. Sprinkle on soup before serving.

     
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