| Real Life Recipes
Butternut Squash Soup |
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| Makes 4 servings (9 cups / 2.25 L) Preparation Time 10 minutes Cooking Time 15 minutes Notes: This is a beautifully flavoured light soup that will hold well in your refrigerator for a few days. It can be made the day before and reheated gently. The pumpkin seed and rosemary garnish can be prepared ahead and kept in a covered container for a few days. Ingredients: 4 leeks, rinsed and chopped (3 cups) 1 medium butternut squash, cut into 1-inch chunks 1 bay leaf 3/4 teaspoon kosher salt ½ teaspoon fresh pepper 4 cups (1L) low-sodium chicken broth 1/4 cup shelled raw pumpkin seeds 1 tablespoon fresh rosemary 2 teaspoons olive oil Place the leeks, squash, bay leaf, salt, pepper, 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. Puree the soup in batches and if necessary re-warm over medium-low heat. Meanwhile, place the pumpkin seeds 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. |
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