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Ingredients
1 butternut squash (3 1/2 pounds)
3 tablespoons butter
2 large leeks, cleaned, chopped (white part)
4 teaspoons minced fresh ginger
6 cups chicken stock, divided
1 1/2 teaspoons salt or 1 tablespoon kosher salt
Directions
- Heat oven to 400 degrees Fahrenheit. Wash the squash. Split down the middle and remove seeds and all stringy interior flesh. Place cut side down on a baking sheet. Cook until soft, about 1 hour.
- In a large pot, heat the butter over medium heat. Add the leeks and ginger and cook until soft.
- Add 4 cups stock and mash the squash with a masher spoon. Bring to a simmer and cook for 20 minutes.
- Puree with an immersion blender or in a blender. Add remaining 2 cups stock and salt. Stir to mix well. Reheat to simmering.
This recipe is adapted from the Joy of Cooking.