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