Ingredients for 6 portions
3 pounds of butternut squash peeled and diced
2 quarts of water
3 Tbs. of unsalted butter
3 leaks coarsely chopped (only the white part)
½ onion coarsely chopped
Coarse sea salt
Freshly ground white pepper
In a stock pan over medium heat, add the water and the butternut squash and cook for 20 minutes, until the squash is soft. Turn off the heat and let it cool down. In a saucepan over medium heat melt the butter and sauté the leaks and onions until they are soft, about 6-7 minutes. In a blender, process half of the butternut squash with the liquids and half of the leak onion mixture, until it gets a creamy smooth consistency. Pour in a stock pan. Process the other half and add it to the stock pan. Season with salt and pepper.
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