- 1 butternut squash peeled and chopped (1-1.5lbs)
- 2 whole garlics
- 1 large leek (white parts only) finely chopped (more or less 1 cup)
- 1 tbps of butter (Dominican Republic: I like Rica con sal)
- 2 cups of vegetable broth
- 1 cup of reserved water butternut squash boiled in
- finely chopped rosemary (1 tsp)
- grated parmesan cheese (to liking)
Boil butternut Squash with garlic in salted water until soft. Reserve one cup of the water butternut squash boiled in. Drain.
Sautee leeks in 1 tbsp of butter until soft and fragrant.
Combine butternut squash, garlic, cooked leeks, and 2 cups of broth in pot on medium heat. Stir until well combined. Use a handblender to cream. Add reserved water to thin out as needed. Salt and pepper to taste. Garnish with chopped rosemary and grated parmesan cheese.
If you do not have a handblender ( handblender), the blender will work fine.
This freezes great.
Chicken broth works just as well.
You can substitute rosemary with sage, white onions for leeks, pecorino for parmesan.
You can also sprinkle some crushed toasted pine nuts.
Jose Vega once suggested I add a little siracha.
*Optional: Make a large batch to freeze and keep the texture thick. This way you can also use as a sauce for zoodles, pasta or a lasagna. When you want soup, you heat the portion needed and add vegetable or chicken broth to thin out.