Butternut Squash Soup

 

© JACQUES & COMPANY 2007

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Makes 6 servings

2 whole butternut squash

2 cups fresh leek, cut in 1/2" pieces

2 quarts water

1 tablet chicken or vegetable bouillon

2 tablespoons butter

1 cup whipping cream

Split the squash lengthwise with a knife and remove the seeds.

Place the squash halves cut side up on a sheet of foil, in the middle rack of the oven, fill the seed cavity with water and bake the squash at 375° for 45 minutes until tender and soft. Cool and remove the skin from the baked squash.

While the squash are baking, wilt the leeks in a large stock pot with the butter, add the water and bouillon tablet, simmer for 10 minutes.

Purée the squash meat in a food processor with the leeks and broth, add the cream and thin with more water if too thick. Add salt and pepper to taste. Simmer for 3 minutes. Serve in warm soup bowls with a dollop of créme fraiche on top.

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Large and pear shaped, butternut squash has a sweet flesh and is wonderful baked or steamed. Leeks are related to both the onion and the garlic.