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Fully immersed in fall, our newest Best B&B Bites recipe follows the trend of featuring winter squash in their dishes. This week’s recipe provides a simple way to deliver a hearty and warm meal that includes the winter squash of your choice. Whether you prefer hubbard, butternut, or acorn, this recipe will help you to transform the squash from a simple veggie side dish to a comforting bowl of soup. Provided to us by Castle in the Country, located in Allegan, Michigan, this soup recipe will fill your home with the delightful scents of fall produce and will deliver a soup that is healthy and incredibly flavorful.
- 1 large winter squash, such as butternut
- 2 leeks
- 3 tsp. chopped ginger
- 6 cups chicken stock
- 3 Tb. butter
- ½ cup extra virgin olive oil
- Fresh sage leaves
- Day-old bread, cut into large cubes (2 inches)
- Peel and remove seeds from squash. Cut into cubes, place on a greased baking sheet, and roast squash at 350 for one hour. Allow to cool.
- Thinly slice leeks and sweat with butter for 10 minutes. Add the roasted squash, 4 cups of stock, and chopped ginger and simmer for 20 minutes.
- Purée until smooth, and thin with 2 cups stock. Salt and pepper to taste.
- Heat olive oil in a frying pan over medium heat until shimmering; fry sage leaves for a minute or two. Remove sage leaves to a paper towel. Lightly coat bread cubes with oil and bake at 400 until brown and crusty, about 10 minutes.
- Makes about 6 cups of soup
