Butternut Squash Soup

Total time: 30 minutes
    Butternut squash makes a lovely, creamy soup with no cream and very little fat.  I added a bit of tomato paste to this which added another layer of flavor; a bit of tart to the squash's sweet.  A bit of Sherry, and a dollop of crème fraiche or sour cream to finish and you have the perfect autumn soup.

 Ingredients:

• 1 medium leek
• 8oz (240gr) butternut squash   about 3 cups
• 2 1/2 cups (20oz, 600ml) chicken stock
• 2 tsp olive oil
• 1 tbs tomato paste
• 2 tbs dry sherry
• 1/2 tsp dried basil
• 1/2 tsp dried thyme
• 2 tbs Greek Yogurt or sour cream

 Instructions:

• Peel butternut squash using potato/vegetable peeler.  Cut it in half the long way (blossom to stem) and remove seeds. Cut the squash into small cubes, roughly 3 cups. 
• Clean and slice the leeks.
• In medium sauce pan sauté leek in oil until transparent. 
• Add squash and stock. 
• Heat to boiling, reduce heat and simmer 15 - 20 minutes, until squash is tender. 
• Purée soup using blender, doing mainly the solids first, adding broth as needed.  So you can control the liquid - the liquid content of the squash can vary.   When all the solids have been puréed you can add more broth as desired.  
• Return the soup to heat, stir in the herbs, tomato paste and sherry.  Gently reheat.  
• To serve, ladle into soup plates or bowls, put dollop of yogurt in the center and serve.