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Butternut Squash Soup
From Stones River Market
<p>I like Cook’s Illustrated Magazine and found this recipe in the current edition. The recipe posted will be vegetarian but low sodium chicken broth can be substituted for vegetable broth.</p>Source: Cook's Illustrated, September & October 2011 (Entered by John Erdmann)
Serves: Serves six to eight
Vegetarian!
Ingredients
2 1/2 lb
butternut squash, peeled, seeded and cut into 2 inch chunks ( about 7 cups)
2 TBSP
unsalted butter
1
Leek, white and green parts only, quartered lengthwise, sliced thin, and washed thoroughly (about 1 ½ cups)
salt and pepper
4 cups
vegetable broth
1-2 cups
water
2 sprigs
fresh thyme
1
bay leaf
pinch cayenne pepper
sour cream
Step by Step Instructions
- Place squash in bowl, cover and microwave until paring knife glides easily through flesh, 14 to 18 minutes, stirring halfway through. Carefully transfer squash to colander set in bowl (squash will be very hot) and drain for 5 minutes; reserve liquid.
- Melt butter in Dutch oven over medium-high heat. Add squash, leek, and 1 teaspoon salt; cook, stirring occasionally, until squash pieces begin to break down and brown fond forms in bottom of pot, 10 to 13 minutes.
- Add 2 cups broth and scrape bottom of pot to loosen and dissolve fond. Add remaining 2 cups broth, reserved squash liquid, 1 cup water, thyme sprigs, bay leaf, and cayenne. Increase heat to high and bring to simmer. Reduce heat to medium and simmer until leeks are fully tender, 6 to 7 minutes
- Remove and discard bay leaf and thyme sprigs. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Return soup to clean pot and bring to simmer, thinning with up to 1 cup water to desired consistency. Season with salt and pepper to taste; serve with dollop of sour cream.