Thanksgiving is coming soon and I am starting to plan our feast. This is one of my favorite soup recipes, and falls so well on the occasion, that I couldn’t resist in sharing with you.
- 1 large or 2 small butternut squash, about 4 lb / 2 kg total weight
- 20 gloves of garlic
- 4 table spoons olive oil
- 1/4 cup (2 fl oz / 60 ml) water
- 2 leeks, including tender green parts, finely chopped.
- 5 cups (40 fl oz / 1.25 L) vegetable stock or prepared broth
- Salt and pepper
- 2 tablespoons finely chopped chives or fresh flat leaf Italian parsley
- Preheat the oven 350oF / 180oC. Cut the squash in half length wise and remove the seeds and any fiber left. Carefully remove the peel and cut the flesh into 1 inch thick slices.
In a roasting pan, combine the squash and the garlic gloves. Drizzle with 2 tablespoons of olive oil and toss until well coasted. Pour in the water.Roast, stirring occasionally, until the garlic and squash are soft and golden, 50 – 60 minutes. Add a bit more water if the squash begins to scorch. Remove from the oven and set aside to cool slightly.
While the squash and garlic are roasting, in a heavy frying pan over medium heat, warm the remaining 2 tablespoons of olive oil. Add the leeks and saute until golden brown, 12 – 15 min. Set aside.
In a blender, in batches, combine the roasted squash, garlic and leeks with one cup (8 fl oz / 250 ml) of the stock. Puree until very smooth, about 1 minute.
Transfer the squash puree to a large saucepan. Stir in the remaining 4 cups (32 fl oz / 1 L) stock and bring to a simmer over medium heat. Season to taste with salt and pepper,
Ladle the soup into warmed bows and garnish with chives. Serve immediately.
To complement or vary a bit the recipe, you can sprinkle pumpkin seeds, cayenne pepper or cinnamon, or add a tablespoon of cream at the end.
Makes 4 – 6 servings.
Source: Soup, by Williams Sonoma
