Is It Soup Yet?
Just in time for Thanksgiving, this soup recipe was in the little weekly magazine that comes with the Tribune’s Sunday Paper. It’s from the 123 Eats column by Dorie Greenspan. It’s really, really simple (especially of you get to Costco. They were selling 2.5 lb containers of pre-peeled, cut up butternut squash which really, reeeeeely made the whole thing easy.)
Simplest Butternut Squash Soup
1 butternut squash (about 3+ lbs)
3 slender leeks, white parts only, split lengthwise, washed and cut into 1” pieces
3 cups whole milk
3 cups water
Peel squash, remove seeds, cut into 1-2-inch chunks. Add leeks, milk, water, salt, bring to a boil. Lower heat and simmer for 25-35 until squash is soft.
Remove from heat and use an imersion blender (or blender blender) to puree.
Seasoning: (Can pretty much experiment here.) Besides salt & pepper, I added curry powder, garm masala, ginger (for kick) , nutmeg, poultry seasoning, seasoned salt, etc.)
For topping, can add a dollop of greek yogurt, dash of more nutmeg.
Perfect start to a Thanksgiving Feast.