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Tuesday, December 7, 2010

Butternut Squash Soup with Gruyere and Fresh Basil

I would be lying if I wrote, Sensational Soup.  Looks great taste mediocre.  I admit I did not make the pesto; however, it would not have made a difference.

Butternut Squash Soup with Gruyere and Fresh Basil
from Sara Moulton Cooks at Home

2 medium butternut squash
2T extra virgin olive oil
2 medium leek white parts thinly sliced
1 quart chicken stock
kosher salt and freshly ground pepper
1/3 cup grated gruyer cheese
1/8 cup fresh basil

~ preheat oven 375
~ halve the squash lenghtwise and remove seeds
~ place cut side down on oiled baking sheet
~ bake until tender 40-50 minutes
~ when cool scoop out pulp
~ heat oil in soup pot
~ add the leeks and cook stirring often until softened 5 minutes
~ add squash and stock increase heat to high
~ bring to a boil
~ reduce heat to medium-high and simmer stirring often 10 minutes
~ puree soup with hand blender
~ season with salt and freshly ground pepper
~ combine cheese and basil
~ ladle soup in bowls and garnish with cheese mixture

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