Butternut (or any other Squash) Soup

We found this recipe at Wise Food Ways, but found it too bland initially so we added in our own little concoction of garlic and rosemary to give it a little more oomph! Other variations could include pumpkin, or any other squash you have on hand.


2 tablespoons olive oil
2-3 leeks, sliced into rounds
1 butternut squash (seeded, baked four about an hour, peeled and cut into chunks)
1 bouquet garni (an herb bundle tied with string) including any or all of the following:
a bay leaf, a sprig of thyme, a sprig of sage, a sprig of parsley, a rosemary stem
Chicken stock
1 cup yogurt, buttermilk, half-and-half, or whole milk (or 3/4 cup cream or crème fraiche)
Salt and pepper to taste
Optional: minced garlic and chopped fresh rosemary


Heat the olive oil in a pot, add the leeks and sauté until soft
Add the butternut squash and or stock to just cover the vegetables everything
Add the bouquet garni and bring the pot to a boil
Simmer for just minute or two
Turn off the heat, remove the bouquet garni
Puree the soup with an immersion blender (or in a blender)
Add the yogurt or other dairy, and a big pinch of salt and pepper as you blend
Taste the soup and adjust the seasonings
Optional: sauté four minced cloves of garlic in olive oil with finely chopped rosemary
Add to soup and blend one last time
Serve with a dollop of yogurt and a sprinkling of herbs, nutmeg, or pepper

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