What can be more comforting than a bowl of creamy soup on a cold day? Roasting the acorn and butternut squash brings out a wonderful sweetness that is tempered by the leeks, herbs, and garlic.
1 whole butternut squash, roasted (about 1 1/2 pounds)
1 whole acorn squash, roasted (about 1 1/2 pounds)
fresh ground black pepper
salt
4 tablespoons (1/2 stick) unsalted butter
2 leeks, thinly sliced
4 large garlic cloves, chopped
3 (14-1/2 ounce) cans low-sodium chicken or vegetable broth
1/2 teaspoon minced fresh thyme
1/2 teaspoons minced fresh sage
1/4 cup regular or fat free Half and Half, room temperature
2 teaspoons granulated sugar (optional)
Preheat oven to 400° F.
Cut the butternut and acorn squash in half and scoop out the seeds. Drizzle with olive oil and place face down on a non-stick baking sheet or jelly roll pan. Bake for 35 to 50 minutes – until flesh is very soft. Allow to cool before next step.
Scoop all of the squash out into a large bowl and mash with a potato masher.
Melt the butter in a pot over medium heat. Add leeks and garlic and sauté until tender, about 10 minutes. Add the broth, mashed squash, and herbs and bring to boil. Reduce heat, cover and simmer until the squash is very tender, about 20 minutes.
Pour about 1/3 of the soup into the blender and puree. Pour puree out into the large bowl and repeat two more times. Pour the pureed soup back into the pot. Stir in the cream and sugar and bring to a light simmer. Season with salt and pepper to taste.
Hint: Prepare this soup through step #5 one to two days in advance to allow flavors to fully blossom; add cream and sugar and lightly simmer (do not boil) just before serving. Best served with a crusty garlic/cheese bread (try Gruyère, Swiss, or fresh Parmesan).
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