Ingredients Jump to Instructions ↓

  1. 1/4 cup 49g / 1.7oz Butter - (1/2 stick)

  2. 2 cups 474ml Leeks - carefully washed, (medium) And coarsely chopped

  3. 3 Celery stalks - coarsely chopped

  4. 2 Carrots - peeled, and (large) Coarsely chopped

  5. 1 Fresh ginger - (abt 1") - peeled, chopped

  6. 1 Fresh jalapeño - seeded, chopped

  7. 1 teaspoon 5ml Dried thyme - or to taste Coarse sea salt - to taste

  8. 1 Butternut squash - (abt 2 lbs) - peeled, seeded, (medium) And cut into rough cubes

  9. 4 cups 948ml Turkey or chicken stock - preferably homemade

  10. 1/2 cup 118ml Heavy cream Freshly-ground white pepper - to taste

  11. 1 Handful toasted chopped pecans - for Garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Melt the butter in a soup pot over medium heat. Add the leeks, celery, carrots, ginger, jalapeño and thyme. Season well with salt. Cook, stirring, until vegetables are wilted, about 15 minutes. Stir in the squash and stock and bring to a boil. Reduce the heat to medium-low, cover and simmer 20 to 30 minutes, or until all the vegetables are falling-apart soft. Remove the pot from the heat and let the contents cool slightly. Working in batches, puree the mixture in a blender until smooth. Return the puree to a clean pot and stir in the cream. Heat through gently; do not allow to boil. Season with additional salt if needed and with pepper to taste. Ladle the soup into bowls, sprinkle with pecans and serve at once. (Makes 8 cups) This recipe yields 6 to 8 servings. Each of 8 servings: 163 calories; 3 grams protein; 12 grams carbohydrates; 3 grams fiber; 12 grams fat; 7 grams saturated fat; 38 mg. cholesterol; 86 mg. sodium.


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