Simplest Butternut Squash
- For the soup
- 1 butternut squash (about 3 lbs)
- 3 slender or 1.5 larger leeks/white part only/split lengthwise/washed/cut into 1 inch long pieces
- 3 cups whole milk
- 3 cups water
- Salt and freshly ground pepper
- fresh grated nutmeg
- 1 tart apple/peeled/cored/cut into tiny dices
- About 1/3 cup chopped toasted hazelnuts or walnuts
- About 1/2 cup heavy cream
1. Peel the squash. Remove the seeds and string, then cut into 1 to 2 inch chunks. Toss into a large Dutch oven or soup pot. Add the leeks, milk, and water; salt generously and bring to a boil. Lower heat to a simmer and cook 25 to 35 minutes, or until squash is soft enough to mash when pressed lightly with the back of a spoon.
2. Using a blender or food processor, puree the soup in batches until it is smooth. Thin to your desired consistency with milk or water. Season with salt, pepper, and nutmeg. Reheat if necessary (this soup is best when truly hot).
3. To serve, ladle the soup into bowls, spoon over the apples and nuts, and garnish with a little cream. Serves 6. Per serving (without garnish): 180 calories, 32g carbs, 6g protein, 10mg cholesterol, 7g fiber, 4.5g fat.
2. Using a blender or food processor, puree the soup in batches until it is smooth. Thin to your desired consistency with milk or water. Season with salt, pepper, and nutmeg. Reheat if necessary (this soup is best when truly hot).
3. To serve, ladle the soup into bowls, spoon over the apples and nuts, and garnish with a little cream. Serves 6. Per serving (without garnish): 180 calories, 32g carbs, 6g protein, 10mg cholesterol, 7g fiber, 4.5g fat.