I can't believe I haven't posted this recipe yet. We make it all the time in the fall and winter, pretty much as soon as we can find butternut squash until they're no longer in stores in the spring. It's a perfect combination of squash that I love, and a squash recipe that Alan really enjoys! For some reason he isn't into the roasted half acorn squash....
Golden Winter Soup
Originally from Cooking Light, passed to me by B.Lee
2 Tbsp butter
5 cups peeled and cubed butternut squash
2 cups peeled and cubed potato
2 tsp salt
1 tsp peper
2 cups chopped leek (1 large or 2 smaller)
4 cups broth
1 cup fat free 1/2 and 1/2
Melt butter over medium high heat. Add squash, potato, salt and pepper and cook for 3 minutes. Add leek and saute 1 more minute. Add broth and bring to a boil; reduce heat and simmer until squash and potatoes are fork tender. Blend with and immersion blender until no lumps remain. Add more broth if too thick. Stir in half and half and cook until heated through. Garnish with shredded parm and a sprinkle of thyme.
Its soup, so I'm never too exact with the measurements. I'll throw in the whole squash if it's on the smaller side, or just the neck if it's a big squash. If I have potatoes that are just past their prime I'll throw in two instead of just one. I find I like to add a couple of dashes of garlic salt to jazz it up (but I pretty much add a dash of garlic salt to everything). The original recipe suggested some crazy roasted baguette with gruyere thing to go with it, but we're not fancy around these parts - we stick to whatever bread we have on hand slathered with butter and a little garlic salt (see?) and grated parm broiled until brown. As Alan said last night, the soup makes a really good bread delivery device.