Butternut Squash Soup (V)

Ingredients

• 1-1½ lb butternut squash
• 1 large onion, chopped
• 1 shallot, chopped
• 1 large leek, chopped
• 4 C vegetable stock
• ¼ tsp salt
• ½ tsp pepper

Directions

1. Sauté Base: Sweat leek, onion, and shallot in olive oil until soft.
2. Add Squash: Add squash and sauté 3-4 minutes until tender.
3. Simmer: Add chicken stock, season with salt and pepper, bring to a boil, then reduce heat, cover, and simmer 15-20 minutes.
4. Purée: Blend until smooth; thin with water or stock if needed.
5. Finish: Stir in cream or olive oil. Garnish with pistachios and chervil before serving.

The Gumbo Page