This soup is not only easy, it’s elegant, too! It freezes well (ideal to save for a Thanksgiving dinner). For added richness drizzle a bit of melted butter or olive oil over the top when serving. Or season and roast the squash seeds and then use them as a garnish!
2 cups chopped, well-washed leeks, white part only (about 2 medium)
4 cups buttercup squash, peeled, seeded, diced into 1-inch cubes
1/4 cup dry white wine
3 cups low-salt chicken broth
Kosher salt to taste
White pepper to taste
Chopped fresh sage, parsley or chives for garnish, optional
Place leeks in a heavy stockpot. Place the squash over the leeks; add the wine and broth. Cover and bring to a boil. Reduce to a simmer; cook until the squash is fork-tender, about 25 minutes. Let cool 15 minutes. Add the salt and pepper; purée in a blender or food processor. Reheat and serve garnished with fresh sage.
Makes 6 cups.
Adapted from www.taunton.com.