Butternut Squash Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place squash in bowl, cover in microwave until paring knife glides easily through flesh 14-18 minutes, stirring halfway through. Carefully transfer the squash to colander sit bowl and drain for 5 mins, reserve liquid.

Step 2

Melt butter in Dutch oven over med-high heat. Add squash, leek, and 1 teaspoon salt. Cook stirring occasionally, until squash pieces begin to break down and brown fond forms in bottom of pot, 10-13 mins.

Step 3

Add 2 cups broth and scrape bottom of pot to loosen and dissolve fond. Add remaining 2 cups broth, reserved squash liquid, 1 cup water, thyme sprigs, bay leaf, and cayenne. Increase heat to high bring to a simmer. Reduce heat to medium and simmer until leeks are fully tender 6-7 mins.

Step 4

Remove and discard bay leaf and thyme sprigs. Working in batches, process soup in a blender until smooth 1-2 mins. Return soup to clean pot and bring to a simmer, thinner with up to 1 cup water to desired consistency.

Step 5

Season with salt and pepper to taste. Serve with a dollop of sour cream.