This delicious soup uses healing broth and cream for a savory and filling soup that ‘sticks to your ribs’! Great for cool fall evenings.
1 medium to large butternut or other winter squash (between 3 and 4 pounds)
3 tablespoons butter, unsalted
2 large leeks, white part only cleaned thoroughly and chopped
4 teaspoons fresh ginger, peeled and minced
5 cups homemade chicken broth
½ cup heavy whipping or raw cream
¼ teaspoon salt
Optional: Chopped pistachio nuts and/or fresh sage leaves for garnish
Heat the oven to 400 degrees F.
Slice the squash in half long ways and scoop out the seeds. Place the squash cut side down on a baking sheet lined with parchment paper (easier clean-up). Bake for 30 – 45 minutes or until the thick part of the squash can easily be pierced with a fork. Let cool then scoop out the pulp and discard the skin.
In a large pot over medium-low heat, melt the butter. Add the chopped leeks and ginger. Cook for 5 – 8 minutes until tender, but not browned.
Add the squash pulp to the pot along with the 5 cups of chicken stock. Bring to a simmer and cook, stirring & breaking up the squash with your spoon, for 10 – 15 mins.
Puree the soup either with a hand immersion blender or in a counter top blender.
After the soup has been pureed, stir in the cream and salt (to taste).
Serve warm topped with chopped sage and pistachios. Enjoy, Dr. Jenn