Puree of Butternut Squash Soup

"This velvety soup is even more enticing with its contrasting garnish. You can simply chops the pumpkin seeds for some added texure of heat them to release their flavor and aroma. Remember, when using a countertop blender to puree, whir hot vegetables in batches, filling the jar only halfway (unless you want to spend the night cleaning the ceiling). From Real Simple Magazine February 2006."
 
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photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen
Ready In:
50mins
Ingredients:
8
Yields:
9 cups
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ingredients

  • 4 leeks, rinsed and chopped, white and light green parts only (3 cups)
  • 3 lbs butternut squash, cut into 1-inch chunks
  • 1 bay leaf
  • 34 teaspoon kosher salt
  • 5 cups chicken broth
  • 14 cup shelled raw pumpkin seeds
  • 1 tablespoon fresh rosemary (or any fresh herb of your choosing)
  • 2 teaspoons olive oil
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directions

  • Place the leeks, squash, bay leaf, salt, and broth in a large saucepan. Bring to a boil. Reduce heat and simmer gently until the squash is tender, about 12 minutes. Let cool for at least 10 minutes. Remove and discard the bay leaf.
  • Puree the soup in batches and rewarm over medium-low heat.
  • Meanwhile, place the pumpkin seeds and rosemary on a cutting board and roughly chop.
  • heat the oil in a small skillet over medium heat. Add the seeds and rosemary and heat, stirring occasionally, until fragrant, 2 to 3 minutes. Ladle the soup into bowls and sprinkle with the seeds and rosemary.

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Reviews

  1. I love squash soup and this warming soup was a great winter dish.<br/>I'm glad you proposed bay leaf and rosemary I never had this combination in a squash soup.<br/>For us it's very important to use a strong chicken broth as the butternut will dilute it. <br/>Thanks a lot for this recipe.
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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