I have been making Butternut Squash soup for the last few years at Thanksgiving. It’s pretty simple, but I never have written it down. I took a recipe we found a while back and just wing it. The downside to this was this year I couldn’t find the base recipe so I forgot a key ingredient and had to run to the store Thanksgiving morning.

So this is partially so I have the recipe written down somewhere and share a great soup.

4 Butternut Squash
4-5 of broth (veggie, preferable but chicken works too)
2-3 Leeks
4-5 cloves of garlic
Olive Oil
Salt
Nutmeg
White Pepper

Slice the squash in half and remove seeds, a grapefruit spoon is perfect for the task. Olive oil and salt the halves of squash and put on cookie sheets. Roast the squash in an oven at 400 degrees for an hour.

They should look like this…






Let the squash cool.

Half the leeks, clean them and dice finely. Crush and mince the garlic. Sauté the leeks with a bit of olive oil in the soup pot. Keep the temperature low, no need to brown, just lightly sauté. As the leeks are close to finishing add the garlic for brief sauté. When the garlic becomes fragrant add the broth to warm.

Scoop out the squash meat into a blender add broth and leek mixture. Blend. It may take two or three times to fit all the squash. A thick cream or a bit thicker is the constancy you are looking for the soup. Pour the mixture back into the soup pot and simmer.




Add a dash of nutmeg, salt and white pepper to taste. Becareful with the white pepper, it’s easy to over season.

Serve and enjoy!