Butternut Squash Soup

The Core Portfolio is like a little black dress. Throw on a sweater and flats during the day. Change to lace shawl and patent leather pumps for the evening. You are ready for anything. Butternut squash is equally versatile.

Butternut Squash soup warms your insides on a cold autumn day. This recipe can also be made as a pasta sauce by halving the broth measurement and making it thick. I offer two spice variations. The curried mix is suitable for vegans.

• 2 ¼ cups leeks (about one large), or 1 ½ cups of onion
• 2-3 tablespoons butter or same measure of olive oil (for vegan version)
• 3 pounds of peeled and cubed butternut squash
• 6 cups (48 oz) of either chicken or vegetable broth (for vegan version)

Savory Mix: 

• 1 ½ teaspoons tarragon, 1 teaspoon marjoram, salt and pepper to taste. 
• (If using this variation, add 2 oz. cream cheese when blending soup.)

Curried Mix: 

• 1 ½ teaspoons curry, and ½ teaspoon cardamom, and ½ teaspoon coriander, salt and pepper to taste. (If using this variation, add a cup orange juice just before heating through.)

In a large heavy bottomed Dutch oven, sauté leeks OR onions in butter OR olive oil. Toss in butternut squash and stir.

Add ONE of the two listed spice mixtures.  For salt, you can use either table salt, sea salt, or celery salt. Grind fresh pepper. Add chicken OR vegetable broth to cover the squash.  Cover and simmer on very low heat until the squash is soft.  This will take several hours and reduce the liquid considerably. 

Allow to cool somewhat, then use an immersion blender to emulsify the soup to a creamy finish.  If mixture is too thick add a bit more broth.  Add the finish associated with your spice blend, heat through and serve.