Basic Butternut Squash Soup

By á-174942

Ingredients

• 1/4 cup butter - (1/2 stick)
• 2 medium leeks carefully washed, and coarsely chopped
• 3 celery stalks coarsely chopped
• 2 large carrots peeled, and coarsely chopped
• 1 piece fresh ginger - (abt 1") peeled, chopped
• 1 fresh jalapeño seeded, chopped
• 1 teaspoon dried thyme or to taste
• Coarse sea salt to taste
• 1 medium butternut squash - (abt 2 lbs) peeled, seeded, and cut into rough cubes
• 4 cups turkey or chicken stock preferably homemade (or use water)
• 1/2 cup heavy cream
• Freshly-ground white pepper to taste
• 1 Handful toasted chopped pecans (optional) for garnish

Details

Servings 6

Preparation

Step 1

Melt the butter in a soup pot over medium heat. Add the leeks, celery, carrots, ginger, jalapeño and thyme. Season well with salt. Cook, stirring, until vegetables are wilted, about 15 minutes.

Stir in the squash and stock and bring to a boil. Reduce the heat to medium-low, cover and simmer 20 to 30 minutes, or until all the vegetables are falling-apart soft.

Remove the pot from the heat and let the contents cool slightly. Working in batches, purée the mixture in a blender until smooth.

Return the purée to a clean pot and stir in the cream. Heat through gently; do not allow to boil. Season with additional salt if needed and with pepper to taste.

Ladle the soup into bowls, sprinkle with pecans and serve at once. (Makes 8 cups)

This recipe yields 6 to 8 servings.

Each of 8 servings: 163 calories; 3 grams protein; 12 grams carbohydrates; 3 grams fiber; 12 grams fat; 7 grams saturated fat; 38 mg. cholesterol; 86 mg. sodium.