Butternut Squash soup

Yesterday on Facebook Cook's Illustrated Magazine posted a recipe for Butternut Squash soup. The timing was perfect since we had just returned from Apple Hill where I had purchased several Butternut squash (more to come on that trip later) And of course husband wanted to know when I would be making the soup so here ya go! 

I followed the recipe almost exactly as printed except for using leeks - I didn't have any so I substituted one small shallot. The original recipe also says to puree the squash in batches in a blender - I hate my regular blender so I used my immersion blender (worked great) This was also the first time I have ever chopped up the squash and microwaved it (microwave???) 
It was very surprising for me that this was the technique recommended. But it made this dinner so much quicker - so much less mess - and it was just as delicious as the recipe in their other cookbook.


Try this. You will not be disappointed.



YOU WILL NEED:


3 medium sized butternut squash (that's what I had - original recipe calls for about 7 cups)
2 tablespoons butter
1 leek (didn't have a leek - used 1 shallot)
4 cups vegetable broth (Swansons - if you don't have any homemade)
1 or 2 cups water
some fresh thyme
1 bay leaf
pinch cayenne pepper
sour cream for garnish


TO DO:


Peel all the squash - I used a potato peeler.
Chop the squash into big chunks - place all in microwave safe bowl - cover with a clean towel and cook 10 minutes - stir then cover again and cook an additional 6 minutes - check if a knife slides through easily - if not stir again and cook another 6 to 8 minutes - when done carefully remove bowl from microwave and set aside.
In a dutch oven melt the 2 tablespoons of butter. 
Add chopped leeks (or shallots) then dump all the squash in the pot. 
Cook about 10 minutes stirring occasionally. There is going to be what is called 'brown fond' on the bottom. This is fine, you're going to take care of that in a moment. 
Add 2 cups of the vegetable stock - stir and scrape the bottom to loosen the fond. 
Add the rest of the vegetable stock - add a couple sprigs of the thyme, the bay leaf, the cayenne pepper and a cup of water. 
Increase heat to high until a couple of big bubbles burst then reduce heat to medium. 
Simmer another 8 to 10 minutes till soup thickens. 
Remove bay leaf.
Turn stove off - then using an immersion blender puree the squash to desired consistency. Adding water in half cup increments until the soup is as 'soupy' or thick as you like it.
Taste and season with salt and pepper.
Serve immediately.

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