Butternut squash soup

Ingredients:

  • 4 1/2 pounds butternut squash, halved lengthwise
  • 5 tablespoons unsalted butter
  • 4 large leeks (5 cups), white and tender green parts, coarsely chopped
  • 7 fresh thyme sprigs or 1 teaspoon dried
  • 5 cups chicken stock or unsalted canned broth
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon freshly ground pepper

Directions:

  1. Rinse and peel your butternut squash.
  2. Slice off the neck. Cut it lengthwise.
  3. Scoop out the seeds and stringy fibers with a spoon.
  4. Cut the squash into 1-inch chunks.
  5. Add the chunks of butternut squash to boiling water. Cover the pot with a lid and boil for 10 to 15 minutes. Your squash should be tender but still slightly firm.
  6. Drain.
  7. Meanwhile, in a large heavy saucepan, melt the butter over low heat.
  8. Add the leeks and thyme. Cook, stirring occasionally, until soft and browned, about 40 minutes. Discard the thyme sprigs.
  9. Stir in the stock and the squash. Simmer over moderate heat for 20 minutes.
  10. In a blender or food processor, puree the soup in batches until smooth.
  11. Pour the soup back into the pan and season with the salt and pepper.

Dehydrate:

     Spread on covered dehydrator trays and dehydrate for 5 1/2 hours at 145 degrees.

Yield: Serves 8 (weight 1 serving = 2 ounces)

Rehydrate:

     Cover with water just above level of food in pot, boil, stir, and serve. Add more water to desired consistency.

Calories: 247