Saturday, October 4, 2014

Butternut Squash Leek "Soup"

Why do I call this "soup"? Because, the reality is, it doesn't have to just be eaten as soup. It can be, and you can even add chicken to it, or maybe cubes of potatoes. But the beauty of this "soup" is it can also just be used as a puree, then be used for other dishes, like, the beginning of a pasta sauce. Now, don't get me wrong, it's great as it is: I have been making this dish as soup since college. However, as I have been making it long, I have also experimented with other uses for it, including the two I mentioned above. This is a great base for anything that needs a butternut squash puree (hmmm, next idea, butternut squash mac & cheese?) or all alone as a soup. Experiment yourselves and enjoy!

Butternut Quash Leek "Soup"

Preheat oven to 350 degrees. Remove papery skin from:

1 whole garlic head (do not peel or separate the cloves)

Wrap head in foil. Bake for 1 hour. Meanwhile, quarter:

1 medium butternut squash

Scoop out the seeds and 'hair'. Drizzle with:

olive oil
salt & pepper

Bake in the oven for 30 minutes to 1 hour, based on the size of the squash. The goal is to peel the skin off as easily as possible. 

Pull out garlic from the oven, let garlic head cool. Separate cloves, squeeze to extract garlic pulp into a small bowl. Discard skins. 

Pull the butternut squash out of the oven. Peel the skin off the squash. Cube the squash into 1/2 inch pieces. Try to keep them uniform, if possible.


4 tsp. olive oil

in a large saucepan over medium high heat. Add:

6 c. Thinly sliced leeks (about 4 large leeks), washed and drained to remove any dirt

sauté 5 minutes or until tender. Stir in:

roast garlic pulp
cubed butternut squash
4 c. chicken broth
salt & pepper to taste

bring to a boil. Reduce heat, simmer 15 minutes or until squash is tender. Blend the soup in batches in a blender or using an immersion hand mixer until smooth. 

If using a blender, make sure you remove the center opening and cover with a towel to let steam out.

Garnish with roasted sunflower seeds, chicken, parmesean cheese, homemade croutons, creme fraiche...the toppings are endless!

1 whole garlic head
1 medium butternut squash
4 tsp. olive oil
6 c. Thinly sliced leeks (about 4 large leeks), washed and drained to remove any dirt
4 c. Chicken broth
Salt and pepper to taste

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