Butternut Squash Soup - thanks to Val H. for sharing her recipe
3 tbsp. vegetable oil
2 large leeks (white part only) cleaned and chopped
4 tsp. minced, peeled fresh ginger
medium/large butternut squash (3 1/2 lbs.) halved and seeded
6 cups chicken or vegetable stock
1 1/2 tsp. salt
1/2 tsp. white pepper
Toasted pumpkin or squash seeds, sour cream or plain yogurt
Pre-heat oven to 400 F
Place squash cut side down on oiled baking sheet. Bake for 1 hour or until squash can be easily pierced with a fork.
Let cool, then scoop squash from skin. Discard skin.
In a large, heavy bottomed soup pot, heat vegetable oil on medium low. Add leeks and ginger, saute 5 - 10 minutes. Do not brown.
Add squash and 4 cups of stock. Simmer for 20 minutes, breaking up squash with a spoon.
Using a wand blender, puree in the soup pot until smooth.
Add 1 1/2 - 2 cups more stock, to preferred thickness, and salt and pepper. Heat through.
Garnish: sprinkle with toasted pumpkin or squash seeds, swirl 1 tbsp. yogurt or sour cream on bowl or top with fresh parsley, cilantro or croutons.