Butternut Squash Soup

Ingredients

  • ½ stick butter
  • 2 medium leeks coarsely chopped
  • 3 stalks celery coarsely chopped
  • 2 large carrots coarsely chopped
  • 1 inch piece of fresh peeled and chopped ginger
  • 1 jalapeńo seeded and chopped
  • 1 teaspoon dried thyme
  • 1 medium butternut squash (~ 2 lbs) peeled seeded cubed
  • 4 cups vegetable stock
  • ½ cup heavy cream

Preparation

  1. Cook vegetables & spices in butter till wilted about 10’
  2. Add squash & stock, bring to boil, simmer 20-30’ till vegetables fall apart
  3. Cool a little and puree
  4. Add cream and heat -- do not boil