Butternut Squash Soup

Name: Butternut Squash Soup
Yield: Serves 6 to 8
Ingredients: 2 1/2 pounds, butternut squash, peeled, seeded, and cut into 2-inch chunks (about 7 cups); 2 tablespoons, unsalted butter; 1 , leek, white and light parts only, quartered lengthwise, sliced thin, and washed thoroughly (about 1 1/2 cups); , Salt and pepper; 4 cups, vegetable broth; 1 - 2 cups, water; 2 sprigs, fresh thyme; 1 , bay leaf; pinch, cayenne pepper; , Sour cream

Side Dishes
Vegetables
Make Ahead
Vegetarian
Soups

Appears in Cook's Illustrated September/October 2011

Forget cream and spices. The secret to squashier squash soup is concentration.

SERVES 6 to 8

TIME 1 hour

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