This can become as simplistically wholesome, or as decadent as you’d like, but the base is the same. You cannot ask for more in the way of ease. So much of the flavor comes from roasting the squash, something I highly recommend you not skip. It also makes it infinitely easier to deal with the squash, skipping peeling the entire thing for scooping softened flesh. This can easily be made vegan as well, just look for the swaps and variations. At its core however, this is a simple, squash soup that will nourish your soul and warm your body all in one.
I suggest this be served with the crunchy roasted seeds for textural contrast, and anything from a full course meal, to humble bread or a litany of salads.
- Steamed crab meat
- Fermented ginger carrots
- Fresh grated ginger
- Creme fraiche
- 1 large (4-5 lb) butternut squash, cut in half, seeds and fibers removed
- 1-2 Tbsp. olive oil or ghee
- 2 large leeks, cleaned and chopped
- 6 cups homemade chicken or vegetable stock
- 1 tbs. Garlic powder
- Salt and pepper to taste
- 1-2 cups heavy cream
Roasted Squash Seeds Ingredients
All seeds from squash (separated from fibers, rinsed and dried on a towel)
- 1 tsp. Olive oil
- ½ tsp salt
- ¼ tsp. pepper
- Preheat oven to 400 degrees
- Using a large, heavy knife, cut the squash lengthwise by whacking it onto a cutting board or working the knife down the squash until it is split in two pieces.
- Scoop the seeds and fibers from the bulbous end and separate out the seed.
- Place the seeds in a mesh strainer and rinse, compost or discard fibers.
- Place the squash facing up, on a large sheet pan. Drizzle with olive oil, salt and pepper. Optional: add a drizzle of honey, but usually the roasting makes it sweet enough.
- Place the pan with the squash in the oven and add water to the bottom until it comes up to the top of the sides. This will help the insides soften and steam, while the top caramelizes. Roast for 30-45 min until fork tender. Remove from the oven and let cool until cool enough to handle it.
- While squash is roasting, toss dried seeds with 1 tsp. olive oil and salt and pepper on a small sheet pan. Roast in the oven until golden brown, about 10-15 minutes. Set aside.
- Remove the flesh from the squash, by scooping it out with a metal spoon, or by using a paring knife to remove the skin.
- Add about a tablespoon of olive oil or ghee to the bottom of a large pot and heat over medium heat. Add the leeks to the pot now and sautee slowly until soft, about 5 minutes. Do not brown, lower the heat if needed.
- Add the squash and stock to the pot, scraping the bottom to make sure nothing sticks. Heat to a boil, then reduce heat to simmer for 10 minutes.
- Remove pot from heat and using your stick blender, blend until smooth.
*alternately you can use a blender or food processor working in batches.
- Return pot to stove over low heat. season with garlic powder, salt and pepper to taste. Next Add cream and stir until you have the desired consistency.
- Serve warm with any topping of your choosing.