Butternut Squash Soup
An abridged version of the Joy of Cooking’s recipe. If leeks are unavailable try shallots or vidalia onion. This recipe would also work with buttercup squash, but it would probably take two buttercup to one large butternut.
Cook one large butternut squash using your preferred method (peel and boil, or slice lenthwise and bake). Mash cooked squash. Set aside.
Melt or heat in a soup pot, over medium-low heat:
3 tbsp butter or vegetable oil
Add and cook, stirring, until tender but not browned, 5 to 10 minutes:
2 large leeks (white part only), cleaned thoroughly and chopped
4 tbsp minced peeled fresh ginger
Stir in the squash along with:
4 cups chicken stock or any vegetable stock (dissolved bouillon cubes will work fine)
Bring to a simmer and cook, stirring and breaking up the squash with a spoon, for 20 minutes. Puree until smooth. Return to the pot and stir in:
2 cups stock (optional; less stock equals thicker soup)
1 ½ tsp salt
Heat through. Ladle into warmed bowls. Garnish with any or all of the following:
Chopped cilantro or parsley
Croutons
Toasted squash seeds
Leftovers will keep for a few days in the fridge.