A really delicious soup, well flavored for holiday meals or a simple cold-weather warmer-upper. Outstanding with garlic croutons or simple toasted bread. Try garnishing with finely diced Granny Smith apple or candied pumpkin seeds.
- 1 large butternut squash
- 2 teaspoons olive oil
- 3 medium leeks
- 6 Cups vegetable stock
- 1 Tablespoon dried thyme
- 1 Tablespoon salt (optional)
- 1 1/2 teaspoons black pepper
- croutons to taste
- Preheat oven to 425 degrees F.
- Cut squash in half lengthwise and remove seeds and membrane. Place halves (cut-side down) on an oiled baking sheet and bake for 25 to 35 minutes, until tender. Remove peel from squash when cool enough to handle. Mash or chop squash into chunks.
- Meanwhile, cut off most of the green leaves from leeks (reserve for another use if desired). Slice leeks in half lengthwise and rinse well to remove all traces of dirt. Cut into 1/4 inch thick slices.
- Heat olive oil in Dutch oven or soup pot and add leeks.
- Cover and cook over medium low heat for 10-15 minutes, until leeks are just barely soft. Stir in the squash, stock, thyme, salt and pepper, and bring mixture to a boil. Reduce heat and simmer soup about 20 minutes.
- Serve soup topped with croutons.
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