Butternut squash + leek soup

October 21, 2009

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Perhaps I should say that this started out as a butternut squash + leek soup:

  • 1 butternut squash
  • 3 leeks

But then, somehow, these guys joined the show:

  • 2 carrots
  • 1 potato

Why the random amounts?  Because that’s precisely how much of each of those things I had in my kitchen.  I am sure that more or less of any of the above would be just fine.

If you’re playing along at home, you will also need approximately:

  • 4 cups of water
  • 2 cups of vegetable or chicken broth

And then:

  1. Coarsely chop the leeks, carrots and potato.  Add them to the boiling water + broth and cook on low until soft (~7 minutes).
  2. While the vegetables are simmering, poke many a hole in your butternut squash and microwave it for 10-12 minutes.  Once it’s cool, peel it and remove the seeds.
  3. In your blender or food processor, puree the vegetables and broth in batches.  Toward the end, add the butternut squash.
  4. Add salt and pepper to taste.  And while you’re at it, surely you will also want to toss in some crushed sage.  Look, pretty!
  5. Really, you want another step?

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