This soup is perfect for fall! The best part is that you can use a variety of squash like peanut squash (aka honey nut), butternut, acorn, delicata, etc. In fact, the last batch of this soup that I made I used a mix of peanut and delicata and it tasted delicious.
Butternut Squash Soup
Makes 6 to 8 servings
Ingredients:
7 cups of squash cubes*, any variety (about 2 1/2 pounds of squash)
3 tablespoons unsalted butter, divided
2 - 3 leeks, white and light green parts only, quartered lengthwise, sliced thin, (about 1 1/2 cups)
Salt and pepper
1 tablespoon flour or gluten-free flour of choice
4 cups low sodium vegetable broth or low-sodium chicken broth
1 to 2 cups water
Pinch of cayenne pepper or dash of red hot
*To prepare squash cubes - slice squash in half and remove seeds. Peel skin and cut into 1 - 2 inch cubes.
Directions:
1. Roast the squash until tender (about 45 minutes) at 375 degrees Fahrenheit.
2. Melt 2 tablespoons of butter in a large soup pot over medium-high heat. Add the 1 cup of the sliced leek and cook, stirring occasionally until lightly browned. Then add the roasted squash and cook until the squash begin to break down about, 10 to 13 minutes.
3. Add 2 cups broth and mix to combine. Add remaining 2 cups broth, 1 cup water, and cayenne pepper.
4. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Return soup to pot and bring to a boil and then simmer for 10 minute or more. If desired, thin with up to 1 cup water to desired consistency. Season with salt and pepper to taste.
5. Toss the remaining 1/2 cup of leeks with 1 - 2 tablespoons of flour to lightly coat. In a small skillet melt 1 tablespoon of butter and add the leeks. Cook until lightly browned.
Serve the soup garnished with the crispy leeks.
Nutrition Facts (per serving): 165 calories, 6 grams fat, 4 grams saturated fat, 0 grams trans fat, 15 milligrams cholesterol, 400 milligrams sodium, 27 grams carbohydrates, 4 grams fiber, 6 grams sugar, 4 grams protein
