Golden-orange, richly anti-oxidant butternut squash cooks up so tenderly, with a color reminiscent of the Harvest Moon. Combine butternut squash with flavorful leeks and a touch of dairy, and you can make this simple but marvelously sensual soup to warm body and soul on a chilly autumn day.
As beautiful as it is flavorful, Cream of Butternut Soup will warm the senses in such a good way.
2 tablespoons butter or olive oil
2-3 leeks, sliced into rounds
1 fresh seasonal butternut squash, peeled, seeded, and cut into chunks
Vegetable stock or filtered water, to cover
1 bouquet garni (sprigs of fresh parsley, thyme, and rosemary, tied with kitchen twine)
1/2 cup cream, crème fraiche, or yogurt; or about 1 cup buttermilk or half-and-half
Salt and pepper, to taste
Garnish choices: dollop of crème fraiche or yogurt, sprinkling of fresh herbs, nutmeg, pepper.
1. Heat the butter or oil in a medium-sized soup pot. Add the leeks and saute until soft.
2. Add the butternut squash, then add stock or filtered water to cover the vegetables by about 1/2 inch. Add the bouquet garni and bring the pot to a boil.
3. Reduce heat and simmer until the squash is soft.
4. Turn off the heat and remove the bouquet garni.
5. Puree the soup with an immersion blender (or in a blender), adding the yogurt or other dairy, and plenty of salt and pepper as you blend. Taste the soup an adjust the seasonings–adding more salt and pepper if it’s too bland.
6. Serve in shallow bowls topped with your chosen garnish.
Serves 3 to 4.