Using the second butternut squash I just picked from my garden, I made butternut-leek soup. The process for making vegetable soups is ridiculously easy, as I've demonstrated before in my posts on how to make asparagus soup and carrot soup.
The only accommodation was the peeling of the butternut squash before cooking it. Other than that, nothing really changed. Don't believe me? Here's my post on asparagus soup from this spring, with necessary edits added to make a butternut squash soup. Anyone for turnip soup?
I made my
asparagusbutternut squash soup using just two ingredients ( asparagusbutternut squash and scallionsleeks) bought from Nevia No at the farmers’ marketgrown in my garden and five ingredients (water, butter, unrefined sea salt, fresh ground pepper and fresh lemon juice) that I always have in the kitchen.
I started by sautéing some chopped
scallionsleeks (whites and greens) in butter in a soup pot (uncovered), stirring often to prevent the scallionsleeks from browning. While that mixture cooked, I washed the asparagusbutternut squash, peeled it and chopped it into smaller pieces (about 1½ inch escubes). Instead of throwing away the rough stems, though, I put them in a second pot with the five cups of water I was going to use as my liquid, brought it to a boil and made a quick asparagus stock.
(I believe most store-bought stocks are mediocre and a waste of money; use water and spend your dollars on better vegetables!)
scallionsleeks were soft (10 minutes), I added the edible asparagusbutternut squash pieces and cooked for five minutes over medium heat. I then added my asparagus stockwater and brought the mixture to a boil. I lowered the heat and let it simmer (partly covered) for about 30 minutes, until the asparagusbutternut squash cubes were very soft.
After letting the mixture cool, I used a hand-held immersion blender to purée everything until smooth. No
asparagusbutternut squash pieces remained. I tasted and added salt (keep going), pepper and a little lemon juice for flavor, plus butter for texture and flavor.