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Butternut Squash Soup

Can you say yummy?

I love making soup. Generally, it only involves throwing various vegetables and/or meat into a pot with some liquid and leaving it alone, while it simmers to combine its flavors. This particular recipe has one more step, involving a blender, but is absolutely worth the extra five minutes. This soup is a staple in my household, and includes hearty root vegetables, which are in season during the winter months. It is the perfect meal for chilly evenings, and paired with some bread and a salad, creates a dinner worth savoring.


  • 2 tablespoons butter
  • 1 medium-large butternut squash, peeled and cubed into 2-inch pieces
  • 5-8 medium potatoes, peeled and cubed into 2-inch pieces
  • 2 medium leeks, roughly chopped
  • 4 cups vegetable or chicken broth
  • salt and pepper to taste
  • chives to garnish (optional)

Chop and peel the squash and potatoes, ensuring that the pieces are about the same size (so they cook evenly). Over the years, I have tried many different methods of chopping the strangely-shaped butternut squash. My latest strategy is to chop the squash into rounds, and then remove the skin in sections with a vegetable peeler or paring knife.

Roughly chop the leeks, and then rinse in a bowl to remove any dirt. Leeks are notorious for containing dirt in between every layer, so gently separate and rinse as needed.

Melt the butter in a large pot over medium heat. Add the squash, potatoes and a pinch of salt and pepper. Sauté for three minutes. Add the leeks, and sauté for one minute. Stir in the broth, bring to a boil and then reduce the heat to medium. Simmer for 20 minutes, or until the potatoes are tender.

Remove the soup from the heat, and ladle about half the soup into a blender. Remove the center piece of the blender lid to allow steam to escape, but cover with a clean towel while you are blending.

Blend until smooth, pour into a large bowl, and then repeat the process with the remaining vegetables. It is not necessary to use all the liquid from the pot – the soup will have a thicker consistency if the excess broth is not added.

Garnish with chives, and enjoy!

Megan is a freelance photographer, photo editor and food-lover. More of her work can be found at www.meganklugh.com or at her food blog, food-ography, at meganklugh.blogspot.com.

  • 2 tablespoons butter
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