Butternut Squash Soup
Makes about 12 cups
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- 1 leek
- 1⁄4 cup butter
- 1⁄4 cup all-purpose flour
- 12 cups chopped peeled seeded butternut squash (about 2 medium)
- 10 cups chicken broth
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon salt
- 1 cup sour cream
- Garnish: fresh rosemary, fried leek (see Note)
- Cut off root and about 2 inches of dark green portion of leek. Cut in half vertically, and separate layers under cold running water to remove grit and sand. Drain well, and thinly slice. If frying leek for garnish, reserve about 2 tablespoon sliced leek, and separate into individual pieces.
- In a large Dutch oven, melt butter over medium heat. Add leek; cook for 4 to 5 minutes or until tender. Add flour; cook, stirring constantly, for 2 minutes. Stir in broth, squash, rosemary, and salt, and bring to a boil over medium-high heat. Reduce heat, and simmer for 10 minutes or until squash is tender.
- Transfer soup in batches to the container of a blender, and attach lid, removing center piece of lid so steam can escape. Place a towel over lid to avoid splatters, and process soup until smooth. Return soup to pot, and stir in sour cream. Garnish servings with rosemary and fried leek, if desired.
- To fry leek: In a medium skillet, pour oil to depth of 1⁄2 inch, and heat over medium heat. Fry reserved leek for 1 to 2 minutes or until crisp. Let drain on paper towels.
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