My soup was a bit different from the one posted but it still came out well. After blending and before adding sea salt and black pepper seasoning at the end, I experimented with a (new-to-me) spice I received as a freebie sample in a recent online spice order – za’atar, a very pungently aromatic middle eastern spice mixture of ground thyme, sesame seeds, & sea salt). Za’atar turned out to be a very good spice mixture for the naturally sweet squash.

In the past month I have purchased butternut squash that have varied from 1 lb all the way to 2.5 lbs. Obviously, a huge variation. So, the question becomes, how much butternut squash?

My ratio tends to be one leek per 1 lb of squash, but of course, the size of leeks varies tremendously as well.

I love Butternut Squash soup, and it is often my first thought when thinking of how to use butternut squash. I roast the squash first to impart some extra flavor (any extra roasted squash is great as a side with a few additions, or to flavor a risotto). I also use homemade chicken stock as the base liquid rather than milk/cream, maybe adding a little cream at the end, though it’s optional. The squash is fairly rich and thick on its own once pureed. I will often flavor it with star anise and ginger, maybe a little garlic, and a squeeze of lime juice. Like you, I enjoy topping it with its toasted seeds and yogurt, creme fraiche or sour cream. It just speaks fall.