Butternut Squash Soup

Sang An

Serves 4 Hands-On Time: 25m Total Time: 50m

Ingredients

4 leeks (white and light green parts), chopped
1 3-pound butternut squash, peeled and cut into 1-inch pieces
1 bay leaf
5 cups low-sodium chicken broth
Kosher salt and black pepper
2 teaspoons olive oil
1 tablespoon fresh rosemary, roughly chopped
1/4 cup shelled raw pumpkin seeds, roughly chopped (optional)
1 baguette, sliced (optional)

Directions

Place the leeks, squash, bay leaf, broth, ¾ teaspoon salt, and ¼ teaspoon pepper in a large saucepan or Dutch oven and bring to a boil. Reduce heat and simmer, stirring occasionally, until the squash is tender, 10 to 12 minutes.
Remove and discard the bay leaf. Working in batches, purée the soup in a blender until smooth (or use a handheld immersion blender.)
Meanwhile, heat the oil in a small skillet over medium heat. Add the rosemary and pumpkin seeds, if using, and heat, stirring occasionally, until fragrant, 2 to 3 minutes.
Divide the soup among bowls and top with the rosemary mixture. Serve with the bread, if using.

February 2006

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Quick Tip

The puree can be made and left at room temperature up to 2 hours in advance or refrigerated up to 2 days in advance. Reheat in a large saucepan, covered, for 10 minutes.