Creamy butternut squash soup with a little kick of ginger to warm you up on cool fall evenings!
1medium butternut squash
1leek or oniontrimmed, prepared, and diced
pinchof cayenne pepper
4cupsvegetable or chicken broth
Salt and pepper to taste
Garnish with roasted pumpkin seedssour cream, and parsley
Prepare and roast butternut squash: Preheat oven to 425 degrees. Peel, seed, and cube squash. Toss cubed squash in olive oil and roast on a baking sheet until squash is soft and begins to brown, 15-20 minutes. Set aside.
Melt butter in a stock pot on medium-low heat. Sauté leek until soft, 8-10 minutes. Add in garlic and stir for 1 minute. Add in spices and sugar and let cook, stirring occasionally, for 5 minutes, until golden and soft.
Stir in broth and roasted squash. Let simmer for 40-45 minutes, until squash begins to break down and the soup starts to thicken.
Puree soup using an emersion blender or regular blender. If using a regular blender puree in batches, filling blender less than halfway and not sealing lid completely (I usually just leave the removable part in the middle of the lid off). The heat of the soup can cause the air in a sealed blender to expand and make the lid fly off! It's happened to a friend I know and it was a pretty crazy exploding soup mess!
Salt and pepper soup to taste. If soup is too thick it can be thinned using additional broth or water.
Garnish with roasted pumpkin seeds, sour cream, and parsley. Enjoy!
Select squash that feels heavy for its size, with no bruises or brown spots.