Butternut Squash Soup

What’s better than a chilly fall day without that warm fuzzy feeling of homemade soup. Try this simple Butternut Squash soup to feed your fall appetite…

• 1 butternut squash, peeled, seeded and cubed
• 2 tablespoons brown butter (or regular unsalted butter or olive oil)
• 1 leek, thinly sliced (reserve a few slices for garnish)
• 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 teaspoons ground ginger
• 2 teaspoons paprika
• 1/2 cup dry white wine
• 6 cups stock (vegetable or chicken)
• 1/2 habanero pepper (optional)
• 1/4 teaspoon freshly ground nutmeg
• Salt, to taste

In a large, heavy-bottomed pot or Dutch oven saute the leeks in butter over medium heat. Add the salt to help the leeks “sweat” as well as just enoughbutternut cubes to cover the entire bottom of the pan. When the leeks begin to soften add the black pepper, ginger and paprika, stirring frequently. When the spices become fragrant and the bottom of the pan becomes dry deglaze with wine. Add the remaining butternut squash, stock, and habanero and bring to a boil. Reduce heat and cook until butternut is fork-tender. Run an immersion blender through the mixture until completely smooth. Alternatively, process the butternut and liquid in a blender in batches (don’t overfill the blender as hot liquids expand). Stir in the freshly ground nutmeg. Taste and season with additional salt if necessary. Garnish with thin leek slices and serve with croutons.