Butternut Squash Soup

Ingredients:

• 1 medium to large Butternut squash
• 3 tbsp butter or oil
• 2 large leeks, white part only, chopped
• 4 tsps minced peeled fresh ginger
• 6 cups chicken or vegetable stock or broth
• 1 ½ tsp salt
• Chopped parsley or cilantro

Directions:

Step 1:

• Bake Butternut squash in oven:
  • Cut squash in half, remove seeds
  • Place face up in a pan with ¼ inch water
  • Cover with foil and bake at 375˚ for 45-60 minutes, till done
  • You should have about 3 ½ pounds of cooked squash when done

Step 2:

• In a soup pot over low-medium heat, add butter or oil
• Add and cook leeks and ginger, until leeks are tender but not browned (5-10 minutes)

Step 3:

• Scrape the cooled squash flesh from the skin and add it to the leeks and ginger
• Add 4 cups of the stock
• Bring to a simmer and cook for 20 minutes, stirring and breaking up the squash

Step 4:

• Using a hand blender or regular blender, puree the soup until smooth
• Once blended, stir in remaining 2 cups of stock and salt
• Heat through then serve garnished with parsley or cilantro