PUMPKIN OR BUTTERNUT SQUASH SOUP
About 8 cups; 5 servings
Almost any winter squash can be substituted. For a faster preparation, use three 10- to 12-ounce packages frozen cooked squash puree.
Prepare Baked or Roasted Winter Squash II, using:
- 1 small pumpkin or a medium to large butternut squash (about 3 ½ pounds)
If desired, reserve and toast the seeds. Heat in a soup pot over medium heat:
- 3 tablespoons butter or vegetable oil
Add and cook, stirring, until the leeks are tender but not browned, about 5 minutes:
- 2 large leeks, halved lengthwise, well cleaned and thinly sliced
Scrape the cooked squash flesh from the skin and stir it in along with:
- 4 cups chicken or vegetable stock or broth
- (Up to 1 tablespoon curry powder or Garam Masala)
- (1 tablespoon white miso)
Bring to a simmer and cook for 20 minutes to marry the flavors, stirring and breaking up the squash with a spoon. Puree the soup with an immersion blender (or in batches in a food processor or regular blender) until smooth. Return to the pot and stir in:
- 2 cups chicken or vegetable stock or broth, or enough to reach the desired consistency
- 1 teaspoon salt, or to taste
Heat through. Serve garnished with:
- Croutons
- (Reserved toasted squash seeds)