Butternut squash soup is like beer. If you’re a butternut lover–like beer–you like all blends.There are different flavors and fancies for different moods and moons.
Full moons are a time to get wild. So I did, with this soup.
The moon is a powerful body. So is this soup.
It restrains winter night’s darkness and makes storm clouds glow. So does this soup.
Huckleberry Thinn’s Full Moon Butternut Squash and Leek Soup with Sage
1 large butternut squash
1 dab of roasting oil
3 cups of chopped leeks
1/4 cup dried sage
1 knob of butter
8 cups vegetable stock
salt & pepper
halve 1 large squash lengthwise, scoop out seeds and lay squash cavity-up in a roasting pan > brush orange meat with roasting oil and sprinkle with paprika > roast squash at 350 degrees for an hour or until you can easily pierce the flesh with a fork > when perfectly roasty, remove squash from the oven and let it cool enough for you to handle (while waiting for this to cool, skip to the next paragraph) > scoop out the squash meat out and set aside.
fire up a large stock pot with a few dabs of organic butter > chop the rooty nub off of your leeks (I had 1 sword size leek, but you could use probably 3-4 regular size leeks) > slice the white part of the leek up the spine lengthwise so you can separate the leek layers and clean well with water (this is where the dirt hides) > take a knife perpendicular to the long leek and chop into 1/4 inch slivers > add leek to butter and stir to distribute butter evenly > saute leeks on low-medium heat until they become sweetly fragrant and a little limp (~10 minutes) > add 1/4 cup of sage > add chunks of squash, and cover with 8 cups of vegetable stock > bring to a boil, then cover and reduce to a simmer > let soup cook together for ~30 minutes, then blend together for a smooth finish > add salt and pepper to taste > top with toasted pecans or Huckleberry Thinn’s Roasted Squash Seeds
This recipe is simple. Simple ingredients, simple steps. Because I really want you to taste the leek, squash and sage, I left out things like carrots, onion, potatoes and garlic. It doesn’t need it. But because there are only a few stars in this soup, you want to use the best quality squash, leek and dried sage you can find. Farmer’s markets are lined with these ingredients right now. A more orange, glowing butternut squash meat will lead to a sweeter, silkier soup.