This is my own recipe. I always make too much!
Recipe courtesy of iVillage member canarybird
|1 1/2 pounds butternut squash (after baking there should be about 2 cups of mashed squash)||2 - 3 cups chicken or vegetable broth|
|1 large Spanish onion, peeled and cut into 8 chunks||3/4 cup (200 ml) light cream or half & half|
|1 medium leek, washed and chopped, including best-looking top green leaves||Fresh ground black pepper and salt to taste|
|1 teaspoon cumin||Homemade garlic croutons (optional)|
|1 unpeeled head garlic, sliced across the top to expose the cloves|
For this recipe, you'll need an oven or toaster oven and roasting pan or tray, frying pan and lid, blender or food processor, and a large heavy saucepan with lid.
Preheat oven or toaster oven to 300 degrees F.
Split, quarter and seed butternut squash, and arrange on roasting tray together with cut chunks of onion and head of garlic. Drizzle with a little olive oil and roast 1 hour or until all is golden and tender, including garlic.
Clean and chop leek, including top green leaves. Saute in a little oil in frying pan for 5 minutes. Then add 2 cups of chicken broth, turn the heat down and simmer with lid on until tender, about 12 to 15 minutes.
When the butternut squash is cooked, scrape the flesh from the skin and place in a food processor along with the onion, cumin and some pepper. Squeeze the garlic cloves -- which should be soft and buttery -- from their skins and add to food processor.
Add some of the remaining chicken broth and process to a puree. Gradually add the leek and liquid from pan. Process until all is smooth, adding more of the chicken broth as needed.
Place the mixture in the saucepan and gently heat. Add the rest of the broth as needed for the desired consistency. Add the cream, reserving 2 tablespoons for swirling as a garnish when served. Check the seasoning and add salt and pepper as needed.
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