Ah, butternut squash . . . fall comfort food, or baby food made acceptable for adults? Your choice. However, in the fall when squashes are abundant, this soup is a perfect start off to a dinner party.
What I love about this soup is that it’s super easy to tweak the flavors. Add in some coconut milk to give it more of that delicious coconut-y flavor. Or add in some Granny Smith apples to the mixture and cook those with the squash, pureeing into the mix. Mix in some of your favorite curry to give this more zip. Whatever your choice, know that the butternut squash is chock full of good vitamins. It is a little high on the carb side, so best not to overdo it with this stuff. If your objective is leaning out, save this one for when you reach that optimal leanness!
1 butternut squash peeled and seeded
1 tablespoon olive oil
1 medium onion, diced
½ cup (50 g) chopped leeks (white and green parts)
1 tablespoon ginger, peeled
5 cups (1¼ L) chicken stock
2 teaspoons nutmeg
- Cut butternut squash into about 1 inch (2 cm) even sized cubes.
- Heat a large pot or Dutch oven over medium heat. When hot add olive oil and once oil is hot add in onions and leeks.
- Add in squash, ginger and chicken stock and bring to a simmer, cooking until the squash is tender (about 15 minutes or so).
- Pour off most of the stock and reserve.
- Carefully add squash, onions, ginger, and leek mixture to blender or food processor and puree (using caution as the heat of the ingredients will very often cause the blender top to want to pop off and make a mess all over your kitchen).
- Once pureed, add contents back to pot, and add in the chicken stock until the desired consistency is attained.
- Stir well and add in nutmeg, salt, and pepper to taste.
Hint—This soup freezes exceptionally well. Just make sure to refrigerate it for a day first to allow it to fully cool before freezing.