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Categories: Appetizers, Quick and easy, Soups, Vegetarian

Basic butternut squash soup

Basic butternut squash soup
Los Angeles Times

This time of year always makes me anxious: so many squashes, so little time. Farmers markets are all cascading with kabocha and buttercup and other varieties with deep flavors and short seasons, and I can't bake and butter them fast ... Read more

Total time: About 45 minutes | Serves 6 to 8
Note: Other large winter squash can be substituted for the butternut, particularly buttercup or Kabocha or even pie pumpkin, but you may want to increase the seasonings.
  • 1/4 cup ( 1/2 stick) butter
  • 2 medium leeks, carefully washed and coarsely chopped
  • 3 stalks celery, coarsely chopped
  • 2 large carrots, peeled and coarsely chopped
  • 1 (1-inch) piece fresh ginger, peeled and chopped
  • 1 fresh jalapeno, seeded and chopped
  • 1 teaspoon dried thyme, or to taste
  • Coarse sea salt to taste
  • 1 medium butternut squash (about 2 pounds), 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
  • Handful of toasted chopped pecans for garnish (optional)

Step 1Melt the butter in a soup pot over medium heat. Add the leeks, celery, carrots, ginger, jalapeno and thyme. Season well with salt. Cook, stirring, until vegetables are wilted, about 15 minutes.

Step 2Stir 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.

Step 3Remove the pot from the heat and let the contents cool slightly. Working in batches, puree the mixture in a blender until smooth.

Step 4Return the puree 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.

Step 5Ladle the soup into bowls, sprinkle with pecans and serve at once. Makes 8 cups.

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.
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