Leek and Butternut Squash Soup

Adapted from Cooks Illustrated


1 medium leek

1 tbsp butter or olive oil

1 medium butternut squash

2-3 thyme

1 bay leaf

Chicken/Vegetable Stock



Chop the butternut squash in 2-inch chunks. Make sure to remove seeds and skin. Place in a bowl, cover and microwave for 10-15 minutes until the gourd can be easily pierced with knife. Strain the squash and reserve the juice. Mince the leek (white part only) and place in a pot with butter and butternut squash. Cook on medium until the mixture browned and sticking to the pot. Pour the squash juices and enough stock to cover the contents. Add a bay leaf, leaves from a few sprigs of thyme. Bring to a simmer and cook covered for 10 minutes. Puree until smooth. Enjoy!