Author :: Mrs Liz
Category :: Soups/Stews/Chili (hot & cold)
Ingredients ::
- 1 (2-1/2 Lb.) butternut squash
- 2 Tablespoons unsalted butter
- 2 cups (1/2 inch) thick leek slices, white and light green parts only (about 2 medium leeks)
- 3 slices bacon, diced
- 1/2 Tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon allspice
- 6 cups low sodium chicken stock
- 1 Tablespoon honey (if desired)
- salt and pepper to taste
- sour cream for garnish (if desired)
From: Marshall Shaver, Field Technical Consultant for Lennox
Preheat oven to 350 degrees.
Split squash in half lengthwise. With spoon, scrap out seeds and fibers from cavity. (Note: you can clean the seeds, toss them in a bowl with a little melted butter and spices, and then put into the oven until light brown to enjoy.)
Season the cut side of the squash with one teaspoon of salt. Place the flesh side down in a lightly buttered baking dish or a 15 x 10 x 1 inch baking pan lined with parchment paper.
Add 1/2 cup water to baking pan. Bake for 1 to 1-1/2 hours until skin is browned and the flesh is tender when pierced with a knife. Remove from the oven; let rest until cool enough to handle. Scoop out flesh, discard the skin. (unless you want to use the skin as a bowl to serve some of the soup in)
While the squash is roasting, place the leeks in a large bowl of cold water and let stand for about 5 to 10 minutes. Lift out of water, drain, and set aside.
In a large saucepan over a medium heat, add the diced bacon and cook until brown and crisp. Remove the bacon from the pan and set aside.
Drain the fat, but reserving 1 tablespoon of fat to stay in the pan. Add leeks and cook them until softened, about 10 minutes, stirring often. Add minced garlic and allspice and cook for two minutes more.
Add squash. Season with additional salt and pepper to taste. Cook for 5 minutes, stirring often.
Add the chicken broth; bring to a simmer. Simmer, uncovered, for 20 minutes, stirring occasionally. Stir in honey (if desired) and reserved bacon. Remove from heat and cool slightly. Puree soup, with immersion blender or one half at a time in a blender or food processor. (Note; if putting hot soup into a blender, remove the cover and cover with a clean towel, this will prevent the steam to build up and make a hot mess all over your kitchen.)
Add soup back to the pot and gently reheat. Add salt and pepper to taste, if necessary.
Ladle soup into bowls and add a dollop of sour cream to each bowl (if desired).
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