Butternut Squash Soup

Butternut Squash Soup

1 large butternut squash, halved, peeled, seeded, and cut into chunks

1 cup diced onion

1 diced leek, white part only

1 clove minced garlic

2 carrots, peeled and diced (optional)

3 cans chicken broth

1/2 teaspoon salt

2 tablespoons butter

1/2 cup cream

Optional:  2 Granny Smith apples, peeled and diced

Garnishes:  Cooked, crisp bacon,
  Grilled or sautéed shrimp,
  Sautéed mushrooms,
  Sour Cream,
  Croutons,
  Spiced Candied Walnuts,
  Toasted Pumpkin seeds

Sauté onions. garlic and leeks until tender.

In a large saucepan, combine squash, carrots, broth and salt (and apple if you want a sweeter soup). Simmer, uncovered, until squash is very tender, about 40 minutes. Add onion, leek, butter combination. Puree soup in a blender or food processor. Whisk cream into soup. Serve warm with a variety of toppings: sour cream, crumbled bacon, grilled shrimp, or mushrooms.

Pumpkin can be substituted for the butternut squash, but I don’t like it as well. Apple juice can be substituted for the Granny Smiths.

Play around with spices… cumin, cinnamon, cayenne… each gives the soup an extra kick!