Specifications

11
Butternut Squash
and Leek Soup
Makes 5 cups (1.25 L)
1 tablespoon (15 ml) unsalted
butter
5
ounces (145 g) leeks (about
2 medium), white and light
green parts only, washed and
chopped
1
small garlic clove, smashed
4 cups (1 L) butternut squash
(about 1 medium squash),
peeled and cubed
1
tablespoon (15 ml) sherry or
white wine
½ t
easpoon (2 ml) kosher salt
3½ cups (875 ml) chicken or
vegetable stock
Place the butter in a 2-quart (1.9 L) sauté
pan over medium-low heat. When the
butter has melted, stir in the leeks and
garlic and cook over low heat until very
soft, about 10 minutes. Be careful not to
pick up any colour on the vegetables.
Once the leek/garlic mixture is soft, stir in
the butternut squash. Increase the heat of
the pan slightly and stir in the sherry. The
sherry will evaporate immediately; when
it does stir in the salt and chicken stock.
Increase the heat and bring the soup to a
boil. Once it comes to a boil turn the heat
down so that the soup remains a constant
simmer. After about 40 to 50 minutes the
squash should be very soft. Carefully place
ingredients into blender attachment jar.
Place cover on jar. Turn stand mixer to
speed 12. Blend until soup is completely
homogenous, about 45 seconds. Adjust
seasoning according to taste and serve
immediately.