Cozy up with this delicious winter soup!
Butternut Squash Soup
Recipe Type: Soup
Cook time: 60 mins
Total time: 1 hour
- 1 medium to large butternut or other winter squash (between 3 and 4 pounds)
- 3 tablespoons butter, unsalted (Kerrygold recommended)
- 2 large leeks, white part only cleaned thoroughly and chopped (you could substitute one onion for the leeks if you prefer)
- 4 teaspoons fresh ginger, peeled and minced
- 5 cups chicken stock or broth
- ½ cup heavy whipping cream
- ¼ teaspoon salt (if using salted store-bought chicken broth then taste the soup before adding any 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. If you line the baking sheet with foil or parchment paper the clean up will be easier.
- 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. (Note: This step can be done in advance)
- In a large soup 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 and breaking up the squash with the back of your spoon, for 10 – 15 minutes.
- Puree the soup either with a hand immersion blender or in a counter top blender. I highly recommend a hand immersion blender if you like to make soups because you’ll end up with a lot fewer dirty dishes.
- After the soup has been pureed, stir in the cream and salt (to taste).
- Ladle into soup bowls and serve warm topped with chopped sage and pistachios.
- Refrigerate or freeze the leftovers.