This is a favorite recipe from Epicurious.com that I have cooked for years. Each Fall when butternut squash are abundant, I make a huge batch of this soup and freeze about a half-dozen gallon sized ziploks of the stuff to get us through the Winter. The recipe calls for a little cream which can certainly be eliminated if you are trying to watch such things. When I make this, I do not add the cream prior to freezing, but will swirl a bit into the soup after it has thawed and been reheated. This allows me to serve some without if someone requests it that way. The drizzle of cider cream on top at service is a delicious touch, one I recommend you NOT skip unless you really must.
This year I got my squash from my guitar teacher, who, much to his surprise, found a bevy of the beauties growing out of his compost pile behind his garage! How cool is that?
Peyton joined me in the kitchen to wash, cut and chop the leeks, apples and squash. She also helped manage the cooking process. I saved my strength for the rather lengthy (especially if you make a monster batch like we did) process of blending and straining the soup.
Try this with an aged cheddar and sliced apple grilled cheese sandwich!