Butternut squash soup

Butternut squash soup
2 1/2 pounds butternut squash - cut in half and seeded
2 T butter
1 leek, white and light green parts only, quartered lengthwise, sliced thin, and washed thoroughly (approx 1 1/2 cups)
salt and pepper
4 cups vegetable or chicken broth
1-2 cups water
2 sprigs fresh thyme (or dried thyme to taste)
1 bay leaf
Pinch cayenne pepper (I used red pepper flakes)
Sour cream

1. Cook squash on baking sheets cut sides down on 400 degrees for approx 40 to 50 minutes, until a skewer inserted into the squash meets no resistance.
2. Cook for a few minutes and then peel squash with paring knife. Cut into 2" chunks.
3. Melt butter in Dutch oven over medium-high heat. Add squash, leek, and 1 t salt. Cook, stirring occasionally, until squash pieces begin to break down and brown fond forms in bottom of pot, 10 to 13 minutes.
4. Add 2 cups broth and scrape bottom of pot to loosen and dissolve fond. Add remaining 2 cups broth, 1 cup water, thyme sprigs, bay leaf, and cayenne. Increase heat to high and bring to simmer. Reduce heat to medium and simmer until leeks are fully tender, 6 to 7 minutes.
5. Remove and discard bay leaf and thyme sprigs. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Return soup to clean pot and bring to simmer, thinning with up to 1 cup water to desired consistency. Season with salt and pepper to taste; serve with dollop of sour cream.

By: Krista Bodily