Butternut Squash Soup

Name: Butternut Squash Soup
Yield: Serves 6 to 8
Ingredients: 2 1/2 pounds, butternut squash, peeled, seeded, and cut into 2-inch chunks (about 7 cups); 2 tablespoons, unsalted butter; 1 , leek, white and light parts only, quartered lengthwise, sliced thin, and washed thoroughly (about 1 1/2 cups); , Salt and pepper; 4 cups, vegetable broth; 1 - 2 cups, water; 2 sprigs, fresh thyme; 1 , bay leaf; pinch, cayenne pepper; , Sour cream

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Appears in Cook's Illustrated September/October 2011

Forget cream and spices. The secret to squashier squash soup is concentration.

SERVES6 to 8

TIME1 hour

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WHY THIS RECIPE WORKS

For soup with intense squash flavor, many recipes will roast the squash to rid it of excess moisture and concentrate its flavor. But what if you don’t want to turn the oven on? For our soup, we start by microwaving large chunks of squash to...

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