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Basic butternut squash soup

Time 45 minutes
Yields Serves 6 to 8
Basic butternut squash soup
(Los Angeles Times)
1

Melt the butter in a soup pot over medium heat. Add the leeks, celery, carrots, ginger, jalapeno and thyme. Season well with salt. Cook, stirring, until vegetables are wilted, about 15 minutes.

2

Stir in the squash and stock and bring to a boil. Reduce the heat to medium-low, cover and simmer 20 to 30 minutes, or until all the vegetables are falling-apart soft.

3

Remove the pot from the heat and let the contents cool slightly. Working in batches, puree the mixture in a blender until smooth.

4

Return the puree to a clean pot and stir in the cream. Heat through gently; do not allow to boil. Season with additional salt if needed and with pepper to taste.

5

Ladle the soup into bowls, sprinkle with pecans and serve at once. Makes 8 cups.

Other large winter squash can be substituted for the butternut, particularly buttercup or Kabocha or even pie pumpkin, but you may want to increase the seasonings.

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