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Cream of Butternut Squash Soup

Cream of Butternut Squash Soup

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.

INGREDIENTS
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.

Read more: Food, All recipes, Soups & Salads,

Adapted from Full Moon Feasts, by Jessica Prentice (Chelsea Green, 2005). Copyright (c) 2005 by Jessica Prentice. Reprinted by permission of Chelsea Green.
Adapted from Full Moon Feasts, by Jessica Prentice (Chelsea Green, 2005).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

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14 comments

+ add your own
1:32AM PDT on Apr 14, 2013

thanks

5:11AM PDT on Apr 3, 2013

Thanks. I do love nutmeg in pumpkin soup.

5:47PM PDT on Mar 29, 2013

Looks pretty good. Thanks for the post.

9:09AM PDT on Mar 29, 2013

Thanks

7:22AM PDT on Mar 29, 2013

love all the links to related squash recipes.

2:15AM PDT on Mar 24, 2013

Thank you :)

6:54AM PST on Jan 22, 2013

Thanks Annie for the recipe. Looks and sounds delicious.

1:22AM PST on Jan 22, 2013

thanks for another great recipe

12:23AM PST on Dec 18, 2012

yum

6:01AM PDT on May 5, 2011

Thanks for the article.

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

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Not a lot left that you can eat then if you believe that.

very interesting, thank you

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