Butternut Squash Soup

By barbsjustagirl

This is the soup I made for the Cancer Research potluck - it is so smooth and creamy - yummy!!! One of our favorites.

I make this soup up and leave it unblended. I blend just enough in the Vitamix to serve at that sitting.

Ingredients

• 2-1/2 pounds butternut squash, peeled, seeded, and cut into 2-inch chunks
• (about 7 cups)
• 2 tablespoons unsalted butter
• 1 leek, white and light green parts only, quartered lengthwise, sliced thin
• (about 1-1/2 cups)
• 4 cups vegetable broth
• 1-2 cups water
• 2 sprigs fresh thyme
• 1 bay leaf
• Pinch cayenne pepper

Details

Servings 6

Preparation

Step 1

1. Place squash in bowl, cover and microwave until paring knife glides easily through flesh, 14-18 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 forms in bottom of pot, 10-13 minutes.
3. Add 2 cups broth and scrape bottom of pot to loosen and dissolve fond. Add remaining 2 cups broth, reserved squash liquid, 1 cup water, thyme sprigs, bay leaf and cayenne. Increase heat to high and bring to simmering boil. Reduce heat to medium and simmer until leeks are fully tender, 6-7 minutes.
4. Remove and discard bay leaf and thyme sprigs. Working in batches process soup in blender until smooth, 1-2 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.
(Soup can be made up to 2 days in advance)