Butternut Squash Soup

20131001_193625What could be more fall than butternut squash soup?  Here is an old classic recipe modified from the Joy of Cooking.

Makes 8 cups
1 medium to large butternut squash
3 TB butter or vegetable oil
2 large leeks, white part only, chopped
4 teaspoons minced peeled fresh ginger
4 cups chicken or vegetable broth
11/2 teaspoons salt
Chopped cilantro
Preheat oven to 350 degrees.  Cut squash lengthwise and place in baking dish with insides facing the bottom of the pan.  Fill the baking dish with 1/4 inch of water and place the baking dish in the oven for 30-45 minutes until the squash is soft.
Heat the butter in a soup pot over medium-low heat.  Add leaks and ginger and cook, stirring until the leeks are tender but not browned, 5 to 10 minutes. Remove the seeds from squash and scrape the cooled flesh from the skin and add it to the leeks.  Add the chicken or vegetable broth.  Bring to a simmer.  Cook for 20 minutes stirring and breaking up the squash.  Puree the soup in a blender or food processor until smooth.  Return to the pot and stir in salt and if desired add more chicken or vegetable broth.  Garnish with cilantro.