Monday, November 26, 2007

creamy butternut squash soup.

The butternut squash soup we made from our farmer's market produce was great! I love butternut squash--and this soup is a bit more savory than some, and is great with some rustic bread and a fresh grate of some yummy Gruyere over the top before serving.

Take 1 butternut squash--peel it, cut in 1/2, scoop the goop, and dice. Steam on the stove.

In a skillet, combine 1 diced cipollini onion, 2 cloves chopped garlic, 2 small/med. chopped leeks, a drizzle of olive oil, sprinkle of course sea salt, and a few cranks of pepper. As it starts to soften, add 1 Tbsp butter, and keep stirring until onions are pretty much transparent. Add some white wine (3 Tbsp?) and stir.

Put the skillet of goodies, the steamed squash, and 6 cups of stock (I used veggie, you can use chicken too) in a crock pot on high. I added 1 Tsp of yellow curry powder for some spice and flavor (mmm). Let cook on high for 1-2 hours. Turn crock pot to low, add 1 cup of milk, and stir.

Before serving, use an immersion blender to make a fine smooth soup (or blend in batches). Super good, super fresh, and local but for the spices!

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