butternut squash soup

As the days get colder, I love indulging in comfort food. This past weekend I made butternut squash soup, which is not only comforting but healthy as well. The soup has a rich and creamy taste without the calorie overload.

Ingredients:
2 large leeks (use white part only)
1 butternut squash
butter
fresh ginger
6 cups chicken broth or stock
salt
parsley

Preparation:
Preheat the oven to 400. Cut the squash in half, remove seeds and place face down on an oiled baking sheet and bake until the squash can be easily pierced with a fork (about 1 hour). Remove from the oven and scoop out pulp from skin. Put aside. Melt 1 tablespoon of butter in a soup pot, over medium-low heat. Then add and cook 2 large leeks (cleaned thoroughly and chopped) and 4 teaspoons of grated, fresh ginger, stirring until tender but not brown. Stir in the squash, along with 4 cups chicken broth or stock. Bring to a simmer and cook, stirring and breaking up the squash with a spoon for 20 minutes. Then put in a blender and puree until smooth, return to the pot and stir in 2 cups of chicken broth or stock and 1 1/2 teaspoons of salt. Heat through and serve. Sprinkle a little chopped parsley on top of each serving for a garnish. Serves 4-6. 

-E