1 Whole Butternut squash, peeled and cut into bite size chunks.
3 Tbsp Olive Oil
2 Tbsp chopped shallots
2 Tbsp chopped fresh ginger
3 Leeks, cleaned well, sliced into rings, 3 Tbsp reserved for Leek garnish if using
½ Cup Canola oil for Leek garnish is using
⅓ Cup Flour if making Leek garnish
Salt & Pepper
5 Cups Chicken Broth
Instructions
Preheat the oven to 400.
Place the butternut on a cookie sheet, drizzle with 2 Tbsp of the Olive oil, salt and pepper and cook until carmelized 30-40 minutes. Turn them at 20 minutes.
Meanwhile, if making the leek garnish, heat the canola oil in a sauce pan until very hot.
Put the flour in a bowl, salt & pepper the flour, then add the 3 Tbsp reserved leeks. Shake leeks well to remove any excess and fry in the canola oil in 2 batches, about 5-7 minutes until they start to color. Place the cooked leeks on a plate with a paper towel and lightly salt immediately after taking them out of the oil.
Heat a stock pan at high and add the remaining 1 Tbsp of Olive oil. Add the ginger, remaining leeks and shallots. Salt and Pepper. Cook for 8 minutes until translucent.
Add the Butternut to the pan and add the chicken stock. Simmer for 5 minutes.
Using an immersion blender, purree the soup. If you don't have an immersion blender you can use a regular blender or food processor, just be careful as the soup is very hot.
Taste for seasoning.
Serve the soup with the fried leeks on top if using.
Recipe by Cook Eat Run at https://cookeatrun.com/2014/01/26/butternut-leek-soup/