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)
