Butternut Squash Soup

8-10 Servings

Ingredients:

• 1 (3.5) pound butternut squash, or 3 pounds precut squash
• 2 cups leeks (about 2 leeks)
• 3 cups chicken or turkey broth (preferably homemade)
• 1 cup heavy cream
• 2 large garlic cloves
• 1 tsp. fresh thyme leaves
• 20 large sage leaves
• 1 tsp. ground cumin
• 1 tsp. pumpkin pie spice
• 1/2 tsp. sweet Hungarian paprika
• 1 tsp. salt
• 2 Tbsp. olive oil
• 1/2 cup pomegranate seeds

Directions:
1.  Preheat oven to 350F.
2.  Peel and cut squash into 1 inch pieces, removing all membrane and seeds.  Place in an oven-proof dish
with a cover.  Chop and wash leeks thoroughly and add to pot.  Add broth, cream, garlic, thyme, 4 sage
leaves, cumin, pumpkin pie spice, paprika, and salt. Stir well.
3.  Cover tightly and bake until squash is very soft, about 1 hour and 20 minutes.
4.  Let cool. Process in food processor until very smooth. Add water or stock to achieve desired consistency.
Adjust seasonings to taste.
5.  Heat oil in a small skillet. Fry remaining sage leaves until crispy. Drain on paper towels and sprinkle with
salt. Garnish soup with fried sage leaves and pomegranate seeds.

Note: Soup can be made up to 4 days in advance and reheated before serving.

Recipe adapted from Lunds and Byerly’s Real Food Magazine

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