Butternut Squash Soup
Nothing says fall to me more than a delightful bowl of butternut squash. To help you out, this is what butternut squash looks like!
These are leeks. You normally only use the white parts. Slice like coins and rinse well. Sometimes there is a little sand between the layers.
Cut the squash in half, add about 1/2 inch of water, cover with foil then roast until tender. So much easier than peeling and chopping raw.
Make sure seeds are removed. Scoop the butternut squash into a bowl. Be careful not to get the skin.
The Butternut Squash
Saute leeks in oil until tender. Some become transparent. Allow to brown lightly but careful, they burn quick!
Add squash and seasonings to the leek and chicken stock. Use an immersion blender to process for smooths soup.
After simmering gently, serve. Garnish with chives or green onions. Adding a little sour cream is a nice touch. Swipe to get recipe!