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Peter's Winter Squash, Fennel, and Leek Broth

  • yield: Makes about 1 1/2 quarts

Ingredients

  • 1 (about 2 pounds) butternut squash, pumpkin, or other winter squash
  • 2 large or 3 small leeks, dark-green tops only, roughly chopped, split in half lengthwise
  • 1 roughly chopped small fennel bulb, with top
  • 2 or 3 sprigs fresh sage
  • 8 cups water

Cook's Note

The broth may be refrigerated in a covered container for up to 3 days.

Directions

  1. Step 1

    Slice the squash in half lengthwise. Peel off the rind, and scoop out the seeds and pulp. Reserve the pulp for the soup or another dish.

  2. Step 2

    Add the squash rind, squash seeds, leeks, fennel, and sage sprigs to a stockpot. Add the water, and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, for 45 to 60 minutes.

  3. Step 3

    Strain the broth, and discard the solids. The broth may be refrigerated in a covered container for up to 3 days or frozen for up to 1 month.

Source
Martha Stewart Living, November 2001