Butternut Squash Soup

I can feel the chill. I can feel that it’s here. I stare out my window and catch the wind playing with the leaves. Letting the golden colors dance in the air. I rubbed my eyes, put on my white and black wool sweater. Craving for warmth to fill my body, I poured myself a cup of hot water and let the tea bag sink. On the shelf in front of me I spotted the butternut squash I bought a few days ago. Before I knew it, the smell of soup filled the room; the smell of sweet butteriness. The smell of warmth.

Yield: 8 Servings


  • 1 Butternut squash (medium diced, reserve seeds)
  • 2 Leeks (chopped)
  • 1 Garlic clove (minced)
  • 1/2 Cup celery (medium diced)
  • 1/2 Cup carrots (medium diced)
  • 1.5 Quarts vegetable stock
  • 1 Pint heavy cream
  • Olive Oil (as needed)
  • Salt and Pepper (to taste)


Method of Procedure:

  1. Heat olive oil in a pot.
  2. Add chopped leeks, stir for one minute at low heat. Let sweat for 2 minutes.
  3. Add garlic and celery. Stir for one minute. Let sweat for 3 minutes.
  4. Add carrots and the butternut squash. Stir for one minute. Let sweat for 4 minutes.
  5. Add vegetable stock and turn the heat on high. Bring to a boil and reduce to a simmer for 20 minutes.
  6. Turn off the heat and put the soup in a blender. Puree until smooth.
  7. Return to the pot and add heavy cream. Bring to a boil and reduce to a simmer for 5 minutes. Season to taste.
  8. Garnish with herbed croutons and candied bacon with seeds.


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