Butternut Squash Soup

Makes about 9 cups.

Although this soup calls for butternut squash, almost any winter squash including delicata, hubbard, and acorn squash, and pie pumpkins, can be substituted. For an unusual garnish, rinse and dry the squash seeds, toss them in 1-1/2 teaspoons oil to lightly coat, and bake them along with the squash until browned, then sprinkle them on the soup just before serving.

Ingredients:
1 medium to large butternut squash (about 3-1/2 pounds), halved and seeded
3 tablespoons unsalted butter or vegetable oil
2 large leeks (white part only), cleaned thoroughly and chopped
4 teaspoons minced peeled fresh ginger
6 cups vegetable stock
1/2 t salt
Garnish:
Chopped fresh parsley or cilantro
Croutons
Toasted squash seeds (optional)

Directions:

Preheat the oven to 400°F.

Place squash cut side down on an oiled baking sheet. Bake until the squash can easily he pierced with a fork, about 1 hour. Let cool, then scoop the pulp from the squash skin and discard the skin.

Melt butter in a soup pot over medium-low heat. Add leeks and cook, stirring, until tender but not browned, 5 to 10 minutes. Stir in the squash and 4 C of vegetable stock. Bring to a simmer and cook, breaking up the squash with a spoon, for 20 minutes. Puree until smooth. Return to pot and add remaining 2 cups of vegetable stock and salt. Heat through. Ladle into warmed bowls and add garnish.