© JACQUES & COMPANY 2013
Makes 6 servings
2 whole butternut squash
2 cups fresh leek, cut in 1/2" pieces
2 quarts water
1 tablet chicken or vegetable bouillon
2 tablespoons butter
1 cup whipping cream
Split the squash lengthwise with a knife and remove the seeds.
Place the squash halves cut side up on a sheet of foil, in the middle rack of the oven, fill the seed cavity with water and bake the squash at 375° for 45 minutes until tender and soft. Cool and remove the skin from the baked squash.
While the squash are baking, wilt the leeks in a large stock pot with the butter, add the water and bouillon tablet, simmer for 10 minutes.
Purée the squash meat in a food processor with the leeks and broth, add the cream and thin with more water if too thick. Add salt and pepper to taste. Simmer for 3 minutes. Serve in warm soup bowls with a dollop of créme fraiche on top.
Large and pear shaped, butternut squash has a sweet flesh and is wonderful baked or steamed. Leeks are related to both the onion and the garlic.