Butternut Squash Soup

This is the first recipe I ever wrote.  I was craving butternut squash soup so I started googling recipes.  They all seemed entirely too complicated. After a little more reading about all things butternut squash, and experimenting with some good vegetable puree soup recipes, I landed here.  Three ingredients, almost no cooking technique required, and you cannot screw it up (if you follow my directions!)

It's ridiculously simple  

AND it tastes rich and delicious 

AND its good for you 

AND its vegan

Need I say more? 

Butternut Squash Soup
Prep time: 15 minutes 
Cook time: 30 minutes

1 Butternut Squash 
2 Leeks 
32 ounces Vegetable Broth 

2 Tbsp olive oil (or 2 Tbsp butter)
salt and pepper

Peel and chop the squash into 1/2" chunks. Cut off the root and the dark green parts of the leeks. Slice in 1/2 lengthwise and rinse thoroughly (they can be very dirty inside), then chop into 1/2" pieces.  (Everything gets pureed at the end, so don't worry about how big or small the pieces are now.) 

Warm the oil (or butter) in a dutch oven or large pot over medium-high heat. Add leeks and saute for 5 minutes or until tender, stirring frequently.  Add vegetable broth and squash and bring to a boil.  

Cover and reduce heat to simmer.  Cook for 25 minutes.  Remove from heat and begin to puree. You can either use an immersion blender, OR working in two batches, you can use a Vitamix or other high-powered blender (not a food processor). Make sure you puree until its extremely smooth.  When you think you're done, keep pureeing for another minute or two. Return to pot, taste, then season with salt and pepper.   

Makes 6 one-cup servings. 

For more recipes with Butternut Squash, check out Butternut Squash Risotto
For more recipe with Leeks, check out Couscous Risotto or Smoked Salmon and Leek Chowder