Butternut Squash Soup with Leeks

[Guest guest]

Butternut Squash Soup with Leeks

 

1 large butternut squash

2 tsps. olive oil

3 mediu, leeks

6 cups vegetable stock

1 tbsp. dried thyme

1 tbsp. salt, optional

1 1/2 tsps. black pepper

croutons to taste

 

Preheat oven to 425 degrees. Cut squash in half lengthwise and remove

seeds and membrane. Place halves (cut-side down) on an oiled baking

sheet and bake for 25 to 35 minutes, until tender. Remove peel from

squash when cool enough to handle. Mash or chop squash into chunks.

Meanwhile, cut off most of the green leaves from leeks (reserve for

another use if desired). Slice leeks in half lengthwise and rinse well

to remove all traces of dirt. Cut into 1/4 inch thick slices. Heat

olive oil in Dutch oven or soup pot and add leeks. Cover and cook

over medium low heat for 10 to 15 minutes, until leeks are just barely

soft. Stir in the squash, stock, thyme, salt and pepper, and bring

mixture to a boil. Reduce heat and simmer soup about 20 minutes. Serve

soup topped with croutons. Serves 6 to 8.

[Guest guest]

Very timely. I have a butternut squash and leeks to use. I'll be trying this

tonight.

 

Paula