Woman’s Group Luncheon November 4th 2014
We have been blessed with wonderful weather this fall but with so many leaves on the ground and pumpkins in the stores it is time to start thinking about soup. I think this recipe is from my dear friend Sharon, although the page I have is dated 1996 and looks like it was part of a gourmet group menu. Wherever it came from this butternut squash soup is fabulous. I served this soup with crusty bread from Costco although similar bread can be bought from Stop and Shop or Wholefoods.
- 1/2 stick butter and lug of olive oil
- 3 leeks ( I have discovered frozen leeks from Trader Joe's, so about half a bag) white and light green parts only, thinly sliced
- 71/2 cups butternut squash, peeled and cubed (again I cheated and bought mine ready cubed from Costco)
- 3 pears peeled, cored and diced
- 6 cups chicken stock
- 1 1/8 cup heavy cream
- 1/2 cup heavy cream
- 4 oz Gorgonzola
- Heat oven to 400F
- I line a baking sheet with tin foil because I hate washing up, then add the cubed squash tossed in olive oil.
- Bake until crispy round the edges, they do not have to be fully cooked as they will be further cooked in the soup.
- Melt butter and cook leeks for 5 mins, do not brown.
- Add squash and pears and cook for a further five minutes.
- Add stock and simmer gently for 30-35 minutes until squash is tender.
- Puree the soup, I found a hand held blender worked well.
- Stir in cream and taste for seasoning.
- In a separate pan heat the 1/2 cup cream and add the cheese.
- Cook, stirring until smooth.
- The soup can be served warm or room temperature with a swirl of the gorgonzola cream.