Butternut Squash and Leek Soup

[May]

Someone asked for a recipe for Butternut Squash soup. Here is the one my pastor gave me. I’ve made it several times, without the chicken/apple sausage. I usually use a little more squash.

4 1/2 lbs butternut squash, halved lengthwise 

5 TBS butter

4 large leeks, white and tender green parts, sliced

thyme (doesn’t say how much so I usually add a tsp)

5 cups chicken broth

1 1/2 tsp salt

1/2 tsp pepper

12 oz chicken/ apple sausage, sliced (optional)

Bake squash until tender (350)

slice leeks and sauté with thyme in butter

scoop out squash and put into pot with sautéed leeks

stir in the chicken broth with squash/leeks, and purée with immersion blender

heat on low

i usually adjust the seasonings to my liking😊 enjoy

 

 

 

Edited October 22, 2019 by May
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[Zoo Keeper]

Thanks!  I have a horde of butternut squash that have invaded my kitchen.  Good garden year. 🙂

[May]

1 hour ago, Zoo Keeper said:

Thanks!  I have a horde of butternut squash that have invaded my kitchen.  Good garden year. 🙂

Hope you enjoy!

[TheReader]

oooh, this sounds good! Thank you!

[scholastica]

Just one note, I think the recipe should read 41/2 lbs, not just 4 1/2.

[Carol in Cal.]

I make it similarly but when I’m baking the squash I put peeled cloves of garlic into the squash depressions.  The garlic softens upon baking and purées with the squash and gives it a great flavor.  I use about one head of garlic per 2-3 butternut squashes.  I also saute fresh sage with the leeks or onions before combining.

[May]

1 hour ago, scholastica said:

Just one note, I think the recipe should read 41/2 lbs, not just 4 1/2.

Thank you! You are correct🌺

[TheReader]

Well, DH vetoed this plan for tonight. :sigh: Making the separate components, instead, but just not turning it into a soup. 

[HS Mom in NC]

Thank you!