- 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
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