Bill Telepan’s Squash Soup

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Serves 4

2 cups buttercup squash purée (yielded from 2 to 3 pounds buttercup squash)
1 small leek, white and light green parts only, split lengthwise, sliced and washed
½ small onion, sliced
1 clove garlic, sliced
1 tablespoon olive oil
2 cups vegetable stock or water

Preheat oven to 450ºF.

Cut squash in half length-wise and scoop out seeds.

Salt squash and place skin side down on a baking sheet.

Cover the bottom of the baking sheet with water. Cover squash with aluminum foil and bake until tender, about 45 minutes. Let cool. Scoop out the flesh into a strainer. Squeeze out excess moisture in batches (but not completely dry). Measure out 2 cups of squeezed squash and pass through a food mill into a large bowl.

In a 2-quart pot heat olive oil over low heat. Add the remaining vegetables, salt and cook until tender, about 7 minutes. Add the stock, bring to a boil and simmer for 10 minutes. Add squash and carefully purée in a blender or food processor. Adjust seasoning.