Creamy Pumpkin (or Squash) Soup

Source: Real Simple, October 2011

Why, yes, it is butternut squash week at our house!

Serves 4
Hands-On Time: 20m
Total Time: 50m

Ingredients

1 3-pound sugar pumpkin or 3 pounds kabocha or butternut squash—peeled, seeded, and cut into 1-inch pieces
5 tablespoons olive oil
kosher salt and black pepper
4 leeks (white and light green parts only), chopped
4 to 6 cups low-sodium chicken broth
sour cream, croutons, and paprika (preferably smoked), for serving

Directions

1. Heat oven to 400° F. On a rimmed baking sheet, toss the pumpkin with 3 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until tender, 20 to 25 minutes.

2. Meanwhile, heat the remaining 2 tablespoons of oil in a large saucepan over medium-high heat. Add the leeks and cook, stirring frequently, until tender, 4 to 6 minutes. Add the roasted pumpkin, 4 cups of the broth, and ½ teaspoon salt and bring to a boil; reduce heat and simmer for 5 minutes.

3. In a blender, working in batches, puree the soup until smooth, adjusting the consistency with the remaining broth as necessary. (Alternatively, use a handheld immersion blender in the saucepan.) Top the soup with the sour cream and croutons and sprinkle with the paprika, if desired.

Comments

Popular posts from this blog

Dayton's Famous Pine Club Salad Dressing

Pesto Tortellini Salad

Apple Cranberry Stuffed Pork Roast Recipe