Butternut Squash Soup

While all these soups are being posted, I thought I'd add this one. I've made it quite a few times this season...I think it's a great Autumnal soup! :)

- 1 large butternut squash, about 3.5 lbs.
- 1 large leek
- 2 T unsalted butter
- 4 tsp. grated fresh ginger (you can use ground ginger – I think about 1 tsp should do it)
- 5-6 cups chicken stock
- Salt
- Freshly ground pepper

With a large heavy knife, cut the squash in half through the stem and discard the seeds. Place cut sides down, on a greased, foil-lined baking sheet. Bake at 375 until the skin can be easily pierced with the tip of a sharp knife, about 1 hour. Remove the squash from the oven and cool. With a large spoon, scoop the flesh from the squash and discard the skin. (I've also just roasted some cut pieces of squash purchased at Costco, wrapped in foil at 375 for 40-50 minutes).

Cut off most of the tough green top from the leek. Cut the leek lengthwise and wash under cold running water to remove any dirt trapped. Cut crosswise into 1/2-inch pieces.

In a large saucepan over medium-high heat, melt the butter. Add leek and ginger and cook, stirring occasionally, until the looks are tender, about 5 minutes. Add 5 cups of the chicken stock. Bring to a boil and carefully add the squash. Reduce the heat to low and cook, stirring occasionally, about 20 minutes. Puree the soup, in batches in a blender. Return soup to saucepan. If it seems thick, use remain stock as needed. Season with salt and pepper to taste. Enjoy!