Butternut Squash Soup

Butternut Squash Soup (shared by Zoe)

Makes about 8 cups

Heat in a soup pot over medium-low heat:

3 tablespoons butter or vegetable oil

Add and cook, stirring, until the leeks are tender but not browned, 5 to 10 minutes:

2 large leeks, white part only, chopped

4 teaspoons minced peeled fresh ginger

Stir in Three (3) 10-12 oz packages of cooked squash (fresh or frozen, chunks or puree) along with 4 cups of chicken or vegetable stock or broth

Bring to a simmer.  Cook for 20 minutes, stirring and breaking up the squash. Puree the soup in a blender or food processor until smooth.  Return to the pot and stir in:

2 cups chicken or vegetable stock or broth

1 ½ teaspoon salt

Heat through.  Serve garnished with:

Chopped cilantro (key!)

Croutons (if you wish)