We nix the heavy cream and big knobs of unnecessary butterfat in this butternut soup recipe and instead, offer you a smooth, guilt-free, yet still-creamy comfort soup for your chilliest winter evenings.
- Cut squash in half lengthwise, remove seeds, and brush the cut surfaces with olive oil.
- Place squash cut side down in a baking dish and bake at 375F until squash is soft when pressed--about 45-60 minutes. Reserve pan juices, if any, and then cool squash. When squash is cooled, scoop flesh from the peel and discard the peel.
- Meanwhile, cut leeks in half lengthwise, separate leaves, and wash thoroughly. Chop leeks into small pieces.
- In a 5-6 quart pan over medium heat, sauté leeks, garlic, and ginger in butter until the leeks begin to brown--about 6-7 minutes.
- Add coriander, squash, reserved juices, and 5 cups of broth.
- Mash squash with a potato masher for a coarse soup, or puree in a blender for a smoother soup.
- Return the soup to the pan and thin with broth until the desired thickness is met.
- Add salt to taste and heat until steaming.
- Ladle into bowls and serve.
Time: 2 hours