butternut squash soup

butternut squash. i love ‘em. i love ‘em baked. i love ‘em roasted as a side. i love ‘em puréed into a soup. i don’t add brown sugar. i don’t add cinnamon. i don’t add marshmallows. all that is intolerable. i eat them as they are, sweet & delicious. as much as i spend on these things i should grow them. puréed butternut squash soup is today’s recipe & the secret ingredient is smoked paprika. i roasted the squash first. YUM!

INGREDIENTS
3 tablespoons olive oil (1T to saute, the other 2T to roast squash)
1 tablespoon butter
3 leeks, washed well & cut into ½ moons
2 carrots, diced
4 cups peeled & cubed butternut squash (or mix in acorn squash)
2 quarts vegetable stock
salt & white ground pepper to taste
ground cayenne to taste
pinch of smoked paprika (not sweet paprika)
1 cup half & half cream


DIRECTIONS
preheat oven to 350℉.

peel squash. cut in half & remove seeds. cut into cubes & coat with olive oil. bake at 350℉ for 25 minutes or until fork tender.
heat the oil & melt the butter in a large pot over medium heat. add leeks and salt. sauté & stir until leeks are tender.
add the carrots and sauté for 3 minutes. pour in 1 quart of vegetable stock, season with salt, pepper, and cayenne. add squash. bring to a boil, reduce heat, and simmer until vegetables are tender about 25 minutes.
turn off burner. puree the mixture with a stick blender until smooth.
add ¼ teaspoon of smoked paprika.
stir in the heavy cream and add the other quart of veg stock until you have a nice thick soup consistency. heat through on low, do not boil.
serve warm with a dash of smoked paprika & homemade croutons.

CROUTONS

slice a ciabatta into ½ inch slices, lightly coat both sides with olive oil & a sprinkling of salt. bake at 350℉ for 7 minutes, turn & bake for another 7 minutes until crisp & delicious.