Butternut Squash Soup

By á-2068

Ingredients

• 2 1/2 pounds butternut squash, peeled, seeded, and cut into 2-inch chunks (about 7 Cups)
• 2 Tbsp. unsalted butter
• 1 leek, white and light green parts only, quartered lengthwise, sliced thin, and washed thoroughly (about 1 1/2 Cups)
• Salt and pepper
• 4 Cups vegetable broth
• 1-2 Cups water
• 1 bay leaf
• Pinch cayenne pepper
• Sour cream

Details

Servings 6

Preparation

Step 1

1. Place squash in bowl, cover and microwave until paring knife glides easily through flesh, 14 to 18 minutes, stirring halfway through. Carefully transfer squash to colander set in bowl (squash will be very hot) and drain for 5 minutes; reserve liquid.

2. Melt butter in Dutch oven over medium-high heat. Add squash, leek and 1 tsp. salt; cook, stirring occasionally, until squash pieces begin to break down and brown fond (glaze) forms in bottom of pot, 10 to 13 minutes.

3. Add 2 Cups broth and scrape bottom of pot to loosen and dissolve fond (deglaze). Add remaining 2 cups broth, reserved squash liquid, 1 cup water, bay leaf and cayenne. Increase heat to high and bring to simmer. reduce heat to medium and simmer until leeks are fully tender, 6 to 7 minutes.

4. Remove and discard bay leaf. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Return soup to clean pot and bring to simmer, thinning with up to 1 cup water to desired consistency. Season with salt and pepper to taste; serve with dollop of sour cream.

*Soup can be made up to 2 days in advance*