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The perfect fall lunch or appetizer, this butternut squash soup is simply delicious. 

Martha Stewart Living, October 1995, Martha Stewart Living, October 1995


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Instructions Checklist
  • Place leeks in a large bowl of cold water and let stand for about 5 to 10 minutes. Lift out of the water, drain, and set aside.

  • Cut squashes in half lengthwise; remove seeds. Peel and cut into 1/2-inch dice.

  • In a large saucepan over medium-low heat, cook leeks in 2 tablespoons of water until they soften, about 10 minutes. Add squash, orange zest, and spices; cook for 2 minutes. Add 5 cups chicken stock, salt, and pepper; stir to combine and cook for 20 to 25 minutes, or until squash is tender.

  • Puree in a food processor in 2 batches. Return to pot; reheat and add more stock to thin to desired consistency, if necessary. Serve garnished with Jicama Salad (recipe follows), if desired.