Creamy Butternut Squash Soup
Ingredients
I medium butternut squash
Olive oil
1/4 stick butter
2-3 cups thinly sliced leeks
1 clove garlic, diced
2 cups vegetable broth
2 teaspoons chopped fresh thyme
1 - 2 teaspoons curry powder
salt and pepper to taste
1 cup cream
1-2 cup shelled, chopped, and roasted pistachios
Make it vegan:
Replace the butter with plant-based butter
Replace the cream with 1 can coconut milk
Preparation
​Heat oven to 450º
Slice squash in half and remove seeds. Brush with olive oil. Place on a foil-lined baking sheet, cut sides up, and bake until soft and a knife can be inserted easily, about 40 - 50 minutes. Be sure to check on it periodically to ensure it doesn’t burn.
Melt butter in a large saucepan over medium heat. Add leeks and cook until tender. Add garlic and sauté 1 - 2 minutes more. Scoop out squash and add to the leeks and garlic along with broth, salt, pepper, thyme, and curry. Bring to a boil and reduce to a simmer for about 10 minutes.
Puree soup with an immersion blender, or a standard blender working in batches. (Return to pan if using a blender.) Whisk in cream until blended.
Ladle into bowls and top with pistachios.
