Basic butternut squash soup Recipe - Los Angeles Times

Name: Basic butternut squash soup Recipe - Los Angeles Times
Ingredients: 1/4 cup ( 1/2 stick) butter; 2 medium leeks, carefully washed and coarsely chopped; 3 stalks celery, coarsely chopped; 2 large carrots, peeled and coarsely chopped; 1 (1-inch) piece fresh ginger, peeled and chopped; 1 fresh jalapeno, seeded and chopped; 1 teaspoon dried thyme, or to taste; Coarse sea salt to taste; 1 medium butternut squash (about 2 pounds), peeled, seeded and cut into rough cubes; 4 cups turkey or chicken stock, preferably homemade (or use water); 1/2 cup heavy cream; Freshly ground white pepper to taste; Handful of toasted chopped pecans for garnish (optional)

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This time of year always makes me anxious: so many squashes, so little time. Farmers markets are all cascading with kabocha and buttercup and other varieties with deep flavors and short seasons, and...

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Ingredients

1/4 cup ( 1/2 stick) butter
2 medium leeks, carefully washed and coarsely chopped
3 stalks celery, coarsely chopped
2 large carrots, peeled and coarsely chopped
1 (1-inch) piece fresh ginger, peeled and chopped
1 fresh jalapeno, seeded and chopped
1 teaspoon dried thyme, or to taste
Coarse sea salt to taste
1 medium butternut squash (about 2 pounds), peeled, seeded and cut into rough cubes
4 cups turkey or chicken stock, preferably homemade (or use water)
1/2 cup heavy cream
Freshly ground white pepper to taste
Handful of toasted chopped pecans for garnish (optional)