Butternut Squash-Leek Soup
This is a cream soup that is sweet and perfect for Autumn. It is so tasty, you will get endless compliments. Enjoy!
1 large or 2 medium butternut squash (3 pounds)
1 large bunch leeks (1 1/2 pounds)
1 1/2 cups heavy cream
Directions
1 1/2 cups heavy cream
Directions
- Preheat oven to 400 degrees.
- Cut squash in half lengthwise. Scoop out seeds and discard. Also discard any stringy fibers.
- Cut in half again across the width of squash. Place squash pieces, cut side down, in shallow baking pan. Pour in 1/2 cup water. Bake for 1 hour or until squash is very soft and flesh is caramelized.
- Meanwhile, wash leeks very well. Cut off all but 1 inch of green parts and set greens aside. Slice white part of leeks into thin rounds.
- Place sliced leeks in large, heavy pot with 3 1/2 cups water, 1 cup cream and 1 teaspoon salt. Bring to a boil. Cover and simmer 30 minutes.
- When Squash is cooked, remove from oven. When cool enough to handle, scoop out flesh and add to pot with leeks and cream. Cook over medium heat for 15 minutes.
- Transfer soup to a food processor in several batches and process until very smooth. Return to pot. Add salt and freshly ground white pepper to taste.
- To make leek cream: Put remaining 1/2 cup cream in small saucepan. Finely dice 1 cup leek greens. Add to cream and simmer 15 minutes. Transfer to blender and puree until thick and very smooth. Add salt to taste.
- When ready to serve, reheat soup. Garnish with a tablespoon of leek cream and additional finely minced leek greens, if desired.
- Serves 8 (makes 8 cups)
