Butternut squash soup is one of my favorites. The ingredients are so simple—really just a purée of butternut squash, garlic, leeks, and stock. This recipe does require some prep work with roasting the butternut squash and garlic, (you can certainly cut down the prep work by purchasing pre-cut squash and pre-peeled garlic), but the work you put into this dish is certainly rewarded. The natural sweetness of the roasted butternut squash and garlic comes through in a thick, silky purée and a beautiful, rich orange color.
Source: Butternut Squash and Roasted Garlic Purée, Williams-Sonoma Soup
Ingredients1 large or 2 small butternut squash, about 4 pounds total weight
20 cloves garlic
4 tablespoons olive oil
¼ cup water
2 leeks, including tender green parts, finely chopped
5 cups vegetable stock or prepared broth
Salt and freshly ground white pepper
2 tablespoons finely chopped chives or fresh flat-leaf parsley
Directions
Preheat the oven to 350 degrees F. Cut the squash in half length-wise and remove the seeds and any fibers. Carefully remove the peel and cut the flesh into slices 1 inch thick.
In a roasting pan, combine the squash and garlic cloves. Drizzle with 2 tablespoons of the oil and toss until well coated. Pour in the water. Roast, stirring occasionally, until the squash and garlic 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 cloves are roasting, in a heavy frying pan over medium heat, warm the remaining 2 tablespoons oil. Add the leeks and sauté until golden brown, 12 to 15 minutes. Set aside.
5 cups vegetable stock or prepared broth
Salt and freshly ground white pepper
2 tablespoons finely chopped chives or fresh flat-leaf parsley
Directions
Preheat the oven to 350 degrees F. Cut the squash in half length-wise and remove the seeds and any fibers. Carefully remove the peel and cut the flesh into slices 1 inch thick.
In a roasting pan, combine the squash and garlic cloves. Drizzle with 2 tablespoons of the oil and toss until well coated. Pour in the water. Roast, stirring occasionally, until the squash and garlic 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 cloves are roasting, in a heavy frying pan over medium heat, warm the remaining 2 tablespoons oil. Add the leeks and sauté until golden brown, 12 to 15 minutes. Set aside.
In a blender, in batches, or with a hand-held immersion blender, combine the roasted squash, garlic, and leeks with 1 cup of the stock. Purée until very smooth, about 1 minute.
Transfer the squash purée to a large saucepan. Stir in the remaining 4 cups stock and bring to a simmer over medium heat. Season to taste with salt and white pepper.
Ladle the soup into warmed bowls and garnish with the chives. Serve immediately.
Makes 4 to 6 servings.
Great selection of dishes and I love that you have vegetarian recipe alternatives!
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