Fall is a happy season for me. With the harvest of fall vegetables and fruits, my cooking takes on new flavors. One of the vegetables that I absolutely love is butternut squash. From the first time I tried my hand at cooking it, I haven’t been able to get enough.
Butternut Squash Soup is always a winner with me. It is one of those comfort foods that we enjoy on a brisk fall evening. I especially love the flavor of roasted butternut squash. I peel it, toss it in olive oil, and put it on a baking sheet. Then I roast it for about 30 minutes on 350° or until tender.
- 1 leek
- 1⁄4 cup butter
- 1⁄4 cup all-purpose flour
- 12 cups chopped peeled seeded butternut squash (about 2 medium)
- 10 cups chicken broth
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon salt
- 1 cup sour cream
- Garnish: fresh rosemary, fried leek (see Note)
- Cut off root and about 2 inches of dark green portion of leek. Cut in half vertically, and separate layers under cold running water to remove grit and sand. Drain well, and thinly slice. If frying leek for garnish, reserve about 2 tablespoon sliced leek, and separate into individual pieces.
- In a large Dutch oven, melt butter over medium heat. Add leek; cook for 4 to 5 minutes or until tender. Add flour; cook, stirring constantly, for 2 minutes. Stir in broth, squash, rosemary, and salt, and bring to a boil over medium-high heat. Reduce heat, and simmer for 10 minutes or until squash is tender.
- Transfer soup in batches to the container of a blender, and attach lid, removing center piece of lid so steam can escape. Place a towel over lid to avoid splatters, and process soup until smooth. Return soup to pot, and stir in sour cream. Garnish servings with rosemary and fried leek, if desired.
- To fry leek: In a medium skillet, pour oil to depth of 1⁄2 inch, and heat over medium heat. Fry reserved leek for 1 to 2 minutes or until crisp. Let drain on paper towels.
Do you have a favorite fall fruit or vegetable? What do you love to make with it?