This soup is wonderfully creamy and buttery even though it does not in fact have cream or butter in it. It's, of course, all credited to the tasty butternut squash. My only warning is that, if potatoes mess with you, squash likely will too and may need to be limited if not restricted. Nonetheless, the perfect soup for a Thanksgiving meal. Just a suggestion for any of you hosting the feast this year...
INGREDIENTS:
- 3 cups butternut squash, halved, drizzled in olive oil, roasted then peeled (about 1 small or 1/2 a large)
- 2 cups carrots, thinly sliced or shredded (about 4 medium)
- 3/4 cup leek, thinly sliced OR onion, chopped OR 1 large shallot, diced
- 1 TBSP olive oil
- ~28 oz. chicken broth (I like Swanson's Natural Goodness)
- 1/4 tsp. ground white pepper
- 1/4 tsp. ground nutmeg
- dash of paprika, for garnish
DIRECTIONS:
SUMMARY: Roast the squash (at least 45 minutes before the next step) - Cook the soup and let simmer - Smooth the soup and season
STEP ONE- ROASTING THE SQUASH (TO BE DONE AT LEAST 45 MINUTES BEFORE MAKING THE REST OF THE SOUP):
For tips on how to cut the squash, feel free to read through my Lessons on Butternut Squash. Preheat the oven to 400 degrees and spray a baking sheet or line it with foil. Cut the squash in half lengthwise, scoop out the seeds and innards. Drizzle 1/2 TBSP on the squash. Place the halves face down on the dish and cook for 25 - 30 minutes, until golden brown and tender.
STEP TWO- COOK THE SOUP:
In a large saucepan, heat the olive oil and saute the carrots and leek or onion over medium high just until softened (5-6) minutes. Add squash and stir. Add broth and bring to a boil. Reduce heat and simmer covered for 20 minutes. Let cool slightly.
STEP THREE- SMOOTH THE SOUP AND SEASON:
Place soup in a food processor or blender and process or blend until it reaches desired smoothness. Depending on the size of your processor or blender, you may have to blend it in portions and pour each smoothed portion into a separate saucepan or bowl until all of it has been smoothed. Return the soup to the saucepan. Add white pepper and nutmeg and return to serving temperature. Garnish with paprika.
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