Butternut Squash Soup

Sang An

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

Ingredients

4 leeks, rinsed and chopped (3 cups)
1 3-pound butternut squash, cut into 1-inch chunks
1 bay leaf
3/4 teaspoon kosher salt
5 cups low-sodium chicken broth
1/4 cup shelled raw pumpkin seeds (optional)
1 tablespoon fresh rosemary
2 teaspoons olive oil

Directions

Place the leeks, squash, bay leaf, salt, and broth in a large saucepan. Bring to a boil. Reduce heat and simmer gently until the squash is tender, about 12 minutes.
Let cool for at least 10 minutes. Remove and discard the bay leaf. Purée the soup in batches and warm over medium-low heat.
Meanwhile, place the pumpkin seeds (if using) and rosemary on a cutting board and roughly chop. Heat the oil in a small skillet over medium heat. Add the seeds and rosemary and heat, stirring occasionally, until fragrant, 2 to 3 minutes. Ladle the soup into bowls and sprinkle with the seeds and rosemary.

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.