This is one of my favorite soups. Make sure you give yourself enough time to make this as you have to roast the butternut squash for 45 minutes and the soup needs to simmer for 40 minutes. (Obviously making this a great make-ahead soup for guests). I took this recipe from “The Best of Bridge Presents – A Year of the Best”. The added brie in this soup is wonderful! Enjoy on a cold night.
1 large butternut squash
1 medium onion
1 leek, white portion only
2 Tbsp butter
8 cups (2 L) chicken stock
1 apple, peeled and chopped
1 bay leaf
1 tsp sugar
salt and freshly ground pepper
8 ox. (250 g) Brie cheese
1. Cut squash in half lengthwise and remove seeds. Place cut-side down on pan and bake at 350F (180C) until tender, about 45 minutes (or microwave cut-side down in a small amount of water, covered, about 10 minutes).
2. Chop carrot, onion and leek into 1 inch (2.5 cm) pieces and place in large pot. Gently saute in butter. Do not brown. Scrape flesh from cooked squash and add to vegetables. Add stock and bring to boil.
3. Add apple, bay leaf and sugar to stock mixture. Simmer, uncovered, for 40 minutes. Remove bay leaf and puree soup in batches. Season with salt and pepper to taste.
4. Slice off outer skin of Brie and cut into 1/2 inch (1.5 cm) pieces. Place cheese in bottom of soup bowls and fill with hot soup. Garnish with chives.