Unearthly Good Butternut Squash Soup

With Thanksgiving having sneaked up on all of us (I mean YIKES it’s THIS THURSDAY, right?), it’s finally time to turn our thoughts toward menus… you think? And Kim (see previous post A Very Mini Artist’s Colony in New Mexico) decided to offer all of us his recipe for a truly wonderful fall soup. It’s simple and delicious and would make a great light dinner the night before or a wonderful starter soup for the big event. Whenever you choose to try it, I hope you’ll write to tell me what you think.

Kim Moss’s Butternut Squash and Leek Soup

Ingredients

1 large butternut squash

1 leek

1 medium onion

3 T butter

8 cups chicken stock (more or less depending on desired thickness)

4 bay leaves

4 cloves garlic

1 tsp. fresh ground nutmeg

1 tsp. good quality chili powder (optional)

Procedure

Dice 1 medium onion, large chop:

Quarter the leek lengthwise having removed the tough tops…

… wash thoroughly…

… and slice into 1/2″ pieces:

Prepare the squash by first cutting off the larger end about 1/3 of the way down. This will expose the seed pocket:

Scoop out the seeds, saving them for the birds if you’re so inclined, and be sure to clean out all the spongy, thready parts:

Cut off the other end and discard:

Peel the entire squash and chop into chunks:

Saute the onion, leeks and garlic in butter until soft and then add the squash:

Add the chicken stock…

… and the bay leaves. Stir and cover:

Bring to a boil and then reduce to a simmer and cook until the squash breaks apart with a fork:

The bay leaves have sharp edges so carefully remove all of them:

Puree the soup. You’ll need a blender, a large bowl and a ladle:

Put the cooked vegetables into the blender, dividing them into several small batches. It’s important not to fill the container more than 2/3 full when blending: