2 1/2 pounds butternut squash, peeled, seeded, and cut into 2-inch chunks (about 7 cups)
2 tablespoons unsalted butter
1 leek, white and green parts only, quartered lengthwise, sliced thin, and washed thoroughly
Salt and pepper
4 cups vegetable or low sodium chicken broth
1 - 2 cups water
1/2 tsp dried thyme
1 bay leaf
pinch cayenne pepper
Sour cream
INSTRUCTIONS
1. Place squash in bowl, cover, and microwave until paring knife glides easily through flesh, 14 to 18 minutes, stirring halfway through. Carefully transfer squash to colander set in bowl (squash will be very hot) and drain for 5 minutes; reserve any liquid.
2. Melt butter in Dutch oven over medium-high heat. Add squash, leek, and 1 teaspoon salt; cook, stirring occasionally, until squash pieces begin to break down and brown fond forms in bottom of pot, 10 to 13 minutes.
3. Add 2 cups broth and scrape bottom of pot to loosen and dissolve fond. Add remaining 2 cups broth, reserved squash liquid, 1 cup water, thyme, bay leaf, and cayenne. Increase heat to high and bring to simmer. Reduce heat to medium and simmer until leeks are fully tender, 6 to 7 minutes.
4. Remove and discard bay leaf. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Return soup to clean pot and bring to simmer, thinning with up to 1 cup water to desired consistency. Season with salt and pepper to taste; serve with dollop of sour cream.
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