Ingredients
8 cups peeled and cubed butternut squash (about 3 lbs)
1 leek (white and light green parts, sliced)
chicken broth (enough to barely cover squash)
2 tablespoons olive oil
1 tsp dry sage
1 tsp dry thyme
1/4 tsp chipotle chile flakes
salt to taste
croutons (optional)
Preparation
Heat oil in a stockpot or sauce pan, heat olive oil over medium-high heat. Add squash and leeks and saute until lightly browned . Add chicken broth to barely cover squash and bring to a boil. Add herbs and spices. Cover and simmer for 20 minutes. Using immersion blender, puree mixture in the pot/saucepan. Serve with croutons if desired.
