Gingered Butternut Squash Soup
A wonderful fall soup recipe from our featured customer Faye of Tacoma
- 1 butternut squash peeled and seeded
- 1 TBSP olive oil
- 1 medium onion, diced
- 1/2 cup chopped leeks (white and green parts)
- 1 TBSP ginger, peeled
- 5 cups chicken stock
- 2 tsp nutmeg
Cut butternut squash into about 1 inch even sized cubes.
Heat a large pot or dutch oven over medium heat. When hot add olive oil and once oil is hot add in onions and leeks
Add in squash, ginger and chicken stock and bring to a simmer, cooking until the squash is tender (about 15 minutes)
Pour off most of the stock in a large bowl and reserve
Carefully add squash, onions, ginger and leek mixture to blender or food processor and puree (careful will be very HOT!)
Once pureed, add contents back to pot and add in the chicken stock until the desired consistancy is attained.
Stir well and add in nutmeg, salt, and pepper to taste.