Butternut Squash & Leeks Soup

If you're having a big crowd over for lunch or dinner, here is a healthful (no heavy cream!) soup that is not only easy to make, but can also be cooked two or three days ahead and kept in the refrigerator until you're ready to re-heat and serve it. (I served this as an appetizer to 14 dinner guests the other night.)  Prepping the squash in the microwave saves a lot of time and effort, compared to first roasting the pieces to get rid of excess moisture and concentrate its flavor. Caramelizing the squash with the leeks in the butter takes care of intensifying the flavor.

It is strongly recommended to use fresh butternut squash, rather than the store-bought pre-peeled ones which tend to be stale and flavorless. As for the broths, I always use the Swanson brand. You can use either vegetable or chicken broth, or a combination of both. You can easily adjust the consistency of the soup by adding more broth and adjusting the seasoning just before serving. [Note: the chopped parsley garnish is missing from my photo above.]

Ingredients:


3 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks (about 7-8 cups)

2-3 tablespoons unsalted butter

2 leeks, white parts only, quartered lengthwise, sliced thin, and washed thoroughly (about 2 cups)

Salt and freshly ground white pepper

4 cups vegetable broth

2-4 cups low-sodium chicken broth

2-3 sprigs fresh thyme

2 bay leaves

Pinch cayenne pepper

Sour cream (for garnish)

Chopped parsley (for garnish)

Procedure:

Place squash in microwave-safe bowl, cover, and microwave on high for about 10 to 12 minutes, or until paring knife glides easily through flesh, stirring halfway through (you may need to do this in 2 to 3 batches). Carefully transfer squash to a colander set in a bowl (squash will be very hot) to drain; reserve liquid, if any.

Melt butter in a heavy-bottomed soup pot over medium-high heat. Add squash, leeks, and 1/2 teaspoon salt; cook, stirring occasionally, until squash pieces begin to break down and brown fond forms in the bottom of pot, about 8-10 minutes.

Add 2 cups of the vegetable broth and scrape bottom of pot to loosen and dissolve fond. Add remaining 2 cups vegetable broth and 2 cups of the chicken broth, reserved squash liquid, thyme sprigs, bay leaves, and cayenne. Increase heat to high and bring to a boil. Reduce heat to medium and simmer until leeks are fully tender, about 10 minutes.

Remove and discard bay leaves and thyme sprigs. If using a hand-held immersion blender (highly recommended), puree the soup right in the pot until very smooth. (If using a blender, puree the soup in batches, filling the jar only up to two-thirds full—be very careful as the soup will be very hot—then return the pureed soup into the pot). Bring back to a boil, then reduce heat to let the soup simmer, thinning with more chicken broth to desired consistency. Season with salt and ground white pepper to taste. Spoon into serving bowls and top with a dollop of sour cream; sprinkle with chopped parsley. Serves 10 to 12 as an appetizer.