Butternut Squash Soup -- Misha Bradford

Butternut Squash Soup

2 1/2 pounds butternut squash, peeled,

seeded, and cut into 2-inch chunks (about 7 cups)

2 T. unsalted butter

1 leek, white and light green parts only, quartered lengthwise, sliced thin,

and washed thoroughly (about 1 1/2 cups)

Salt and pepper

4 cups vegetable broth (Misha used chicken stock instead)

1-2 cups water

2 sprigs fresh thyme

1 bay leaf

Pinch cayenne pepper

Sour cream

1. Place squash in bowl, cover, and microwave until paring knife glides easily through flesh, 14 to 18 minutes, stirring halfway through. Carefully trasfer squash to colander set in bowl (squash will be very hot) and drain for 5 minutes; reserve liquid.

2. Melt butter in Dutch oven over medium 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 to 13 minutes.

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 sprig, bay leaf, and cayenne. Increase heat to high and bring to simmer. Reduce heat to medium and simmer until leeks are fully tender, 6 to 7 minutes.

4. Remove and discard bay leaf and thyme sprigs. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Return soup to clean pot and bring to simmer, thinning with up to 1 cup water to desired consistency. Season with salt and pepper to taste; serve with dollop of sour cream. (Soup can be made up to 2 days in advance.)

*** Misha roasted the squash instead of microwaving it.

Also instead of vegetable broth she used chicken stock.

She also made rosemary garlic bread croutons on top.