Robin's Butternut Squash Soup

Robin’s Butternut Squash Soup

Ingredients:

• 1 Butternut Squash
• 2 Leeks (white part only), roughly chopped
• 4 tsp of minced ginger
• 2 tbsp butter
• 6 cups of chicken broth
• Salt and pepper to taste
• fresh parsley or cilantro for garnish/or toasted squash seeds

Directions:

Preheat oven to 400º.


Cut squash in half and scoop out seeds/pulp. Season with salt and pepper, and place on a baking sheet covered with aluminum foil flesh side down. Bake for 1 hour. Let cool and peel skin off.

Melt 2tbsps of butter in a stock pot over medium-high heat. Add leeks and minced ginger and sauté for 5 – 7 minutes, until leeks are soft and ginger is fragrant.


Add squash and 4 cups of broth, salt and pepper. Bring to a boil and then let simmer for 20 minutes, stirring occasionally.

In small batches, transfer pot contents to food processor, puree, then return to pot.

Add the remaining 2 cups of broth and stir until soup is smooth.

Garnish with fresh parsley or cilantro. For toasted squash seeds, clean seeds after removing them from the squash.

Drizzle with vegetable oil and salt, and place on a cookie sheet, baking them at 400º until crisp.