Butternut Squash Soup

By á-825

Ingredients

• See Directions

Preparation

Step 1

HEAT oven to 400 deg.
PLACE approximately 3 1/2 lbs of halved and seeded butternut squash cut side down on oiled baking sheet.
BAKE until squash can be easily pierced with fork - about 1 hour.
COOL - then scoop out pulp
HEAT in soup pot over low heat 3 T MARGARINE
ADD and cook, stirring until tender but not browned 2 large LEEKS - whites only - chopped, and 4 tsp peeled, minced fresh GINGER.
STIR in the squash along with 4 C CHICKEN OR VEGETABLE STOKC.
Bring to a SIMMER - cook, stirring and breaking up squash for 20 minutes.
PUREE until smooth. Return to pot and stir in 2 C more CHICKEN or VEGETABLE STOCK and 1 tsp salt.
HEAT through. Ladle into warm bowls. Garnish with fresh PARSLEY and CILANTRO - chopped , and croutons.