I just love butternut squash soup but most recipes I find and most store bought ones are sweet and I do not like sweet soups! So I decided to make my own! This is a combination of a few recipes that I have found over the years and I really love it. It's savory yet it really complements the sweetness of the squash.
2 tablespoons olive oil
2 tablespoons butter (I use Brummel & Brown)
1 large butternut squash, 2-2 1/2 lbs - peeled, cubed
1 cup leeks or green onions - white part only, chopped (you can use white onions)
1 large carrot ( or a handful of baby carrots) - peeled, chopped fine
1 medium sweet potato - peeled, cubed
1 medium potato - peeled, cubed
1 cup of cauliflower - cut up into smaller peices
2 cloves garlic - minced (I use the jarred kind - 2 heaping tsps)
2 teaspoons fresh ginger - peeled and minced or 1 teaspoon ground ginger
1 1/2 cups whole milk
3 1/4 cups chicken stock
1 tablespoon honey or agave nectar
1 teaspoon salt and pepper (to taste)
Peel squash and cut lengthwise, scoop out seeds and cut into 1″ cubes. I used a package of ready to use squash that I bought at BJ's - it just saves so much time. Also peel sweet potato and cut into 1″cubes. Prep remaining vegetables as indicated.