Basic Butternut Squash Soup

Recipe Ingredients

1/4 cup	49g / 1.7oz	Butter - (1/2 stick)
2 cups	474ml	Leeks - carefully washed, (medium)
		And coarsely chopped
3		Celery stalks - coarsely chopped
2		Carrots - peeled, and (large)
		Coarsely chopped
1		Fresh ginger - (abt 1") - peeled, chopped
1		Fresh jalapeño - seeded, chopped
1 teaspoon	5ml	Dried thyme - or to taste
		Coarse sea salt - to taste
1		Butternut squash - (abt 2 lbs) - peeled, seeded, (medium)
		And cut into rough cubes
4 cups	948ml	Turkey or chicken stock - preferably homemade
		= (or use water)
1/2 cup	118ml	Heavy cream
		Freshly-ground white pepper - to taste
1		Handful toasted chopped pecans - (optional) for
		Garnish

Recipe Instructions

Melt the butter in a soup pot over medium heat. Add the leeks, celery, carrots, ginger, jalapeño and thyme. Season well with salt. Cook, stirring, until vegetables are wilted, about 15 minutes.

Stir in the squash and stock and bring to a boil. Reduce the heat to medium-low, cover and simmer 20 to 30 minutes, or until all the vegetables are falling-apart soft.

Remove the pot from the heat and let the contents cool slightly. Working in batches, puree the mixture in a blender until smooth.

Return the puree to a clean pot and stir in the cream. Heat through gently; do not allow to boil. Season with additional salt if needed and with pepper to taste.

Ladle the soup into bowls, sprinkle with pecans and serve at once. (Makes 8 cups)

This recipe yields 6 to 8 servings.

Each of 8 servings: 163 calories; 3 grams protein; 12 grams carbohydrates; 3 grams fiber; 12 grams fat; 7 grams saturated fat; 38 mg. cholesterol; 86 mg. sodium.

Source:
The Los Angeles Times, 11-10-2004

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9 (1 votes)

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