Butternut Squash Soup

By DrChef

The dear friend in Paris who gave me this recipe told me it was embarrassingly simple. And it is—but its rich flavors will make any home cook proud. (Adapted from Around My French Table.)

Per serving (without garnish): 180 calories, 32g carbs, 6g protein, 10mg cholesterol, 7g fiber, and 4.5g fat.

Ingredients

• 1 butternut squash (about 3 lbs.)
• 3 slender or 1 1/2 larger leeks, white parts only, split lengthwise, washed, and cut into 1-inch-long pieces
• 3 cups whole milk
• 3 cups water
• Salt and freshly ground pepper
• Fresh grated nutmeg
• Optional garnish
• 1 tart apple, peeled, cored, and cut into tiny dice
• 1/3 About 1/3 cup chopped toasted hazelnuts or walnuts
• 1/2 About 1/2 cup crème fraîche or heavy cream

Details

Servings 6
Adapted from parade.com

Preparation

Step 1

1. Peel the squash. Remove the seeds and string, then cut into 1- to 2-inch chunks. Toss into a large Dutch oven or soup pot. Add the leeks, milk, and water; salt generously and bring to a boil. Lower heat to a simmer and cook for 25 to 35 minutes, or until the squash is soft enough to mash when pressed lightly with the back of a spoon.

2. Using a blender or food processor, puree the soup in batches until it is very smooth. It may be thick: Thin to your desired consistency with milk or water. Season to taste with salt, pepper, and nutmeg. Reheat if necessary. (This soup is at its best when truly hot.)

3. To serve, ladle the soup into bowls, spoon over the apples and nuts, and garnish with a little crème fraîche or cream.