Butternut Squash – 1 medium, or 2 small (I used 2 small butternut squashes, and they were 3 lbs unpeeled and uncut. After peeling, cutting away the insides, etc., they weighed about 2.6 lbs. In case you want to buy those prepared butternut squash cubes. No judgment here.)
1 medium onion, chopped
3 medium leeks, white and pale green parts only, sliced lengthwise and then sliced thinly.
3 T vadouvan
4 c. chicken broth (this recipe is vegetarian if you use vegetable broth)
1 c. water (I like my soup fairly thick – if you want it soupier, you can add more chicken broth or more water)
Instructions
Melt the butter in a large saucepan. (And large is good. I used my 3.5 quart Le Creuset and it was too small, so I had to bump up to my big one (7 quarts). I probably didn’t need 7 full quarts, but I’d recommend at least 5). Add onion, stir to distribute the butter, and cook until the onion is softened and brown. Add the leeks and cook over medium heat until the leeks are softened. Add the vadouvan, stir thoroughly, and cook another 3 minutes, stirring frequently. Add the butternut squash, the water and the broth. Bring to a boil. Cover the pot and simmer over low heat until the squash is tender – about 20 minutes. Puree. Serve hot with plain yogurt or raita, and crusty bread on the side.
Recipe by The Domestic Front at http://www.thedomesticfront.com/butternut-squash-with-vadouvan/