Butternut Squash Soup
I love fall and winter for cooking up some delicious soups! This one freezes well, and, as I found out this year, also dehydrates quite nicely. I’ll soon be eating Butternut Squash soup on the trail! (It’s almost snow shoe camping time!)
But you don’t have to be that crazy to like this soup.
1 medium size butternut squash (Also heard it works well with acorn squash)
3 tbsp butter or oil
2 large leeks, chopped (just the white part)
4 tsp fresh ginger, minced
6 cups chicken or vegetable broth
1 1/2 tsp salt
Cook squash cut side down in 1/2 inch of water at 400°F until fork-tender (about 1 hour). When cooled, scoop squash out into a bowl and set aside.
In a large soup pot, saute the oil, leeks, and ginger for 5-10 minutes, until leeks are tender but not browned. Stir in squash and 4 cups of the broth. Cook for 20 minutes, stirring occasionally.
Allow to cool a bit, then puree in batches. Return to pot, add 2 more cups of broth and the salt. Heat through. Serve with gluten free croutons, parsley, etc.