To make the soup, I took the easy route and bought my squash peeled and chopped, ready to cook. Also, as a special treat, I substituted some of the milk with cream, considering that this was Thanksgiving. We made it a few weeks ago just to test the recipe, and we used whole milk in it. I must admit the soup tasted great both times!
So easy to cook with butternut squash when it's been peeled and chopped by the supermarket!
4 cups chopped butternut squash
4 leeks, cleaned well and chopped
1 onion, chopped
4 tablespoons olive oil
1 teaspoon grated fresh ginger root
1 teaspoon black pepper
salt to taste
3 cups chicken stock
1/2 cup coconut milk
1½ cups whole milk
¼ teaspoon ground cinnamon
There were lots of us sitting at the table. The day was relaxed, quiet and enjoyable. Nice weather, nice family, nice food. I am thankful.
In a heavy soup pan heat the olive oil.
Add the onions, ginger and leeks and sauté for about 2 to 3 minutes.
Add the squash, and half the pepper and sauté for 3 more minutes, stirring.
Add the chicken stock and coconut milk. Cover the pot and simmer for about 25 to 30 minutes, until the squash is soft.
Cook until the squash is soft.
Add salt to taste, and then add the rest of the black pepper. Taste and let boil for about one more minute.
Let cool slightly and blend with an immersion blender until the soup is smooth.
Add the milk and cinnamon and stir until well mixed.
Serve hot. The soup can be made ahead the day before and warmed up before dinner. It will taste just as good, if not better!
This was a wonderful soup. Now it's part of our Thanksgiving menu repertoire.