1 large or 2 small butternut squash, peeled, and cut into 2 inch chunks
1 large leek, white and light green parts only, quartered lengthwise and sliced, wash thoroughly
2 Tbls butter (or ghee)
1 tsp salt
4 cups vegetable broth
1-2 cups water
2 sprigs fresh thyme
1 bay leaf
Pinch of cayenne pepper (optional)
Instructions
Place squash in bowl, cover, and microwave until paring knife glides easily through flesh, 14-18 minutes, stirring halfway through.
Melt butter in dutch oven over medium-high heat.
Use slotted spoon to add squash (reserving liquid), leek, and 1 teaspoon salt; cook, stirring occasionally, until squash pieces begin to break down and brown fond forms in bottom of pot, 10-13 minutes.
Add 2 cups broth and scrape bottom of pot to loosen and dissolve fond. Add remaining 2 cups broth, reserve squash liquid, 1 cup water, thyme sprigs, bay leaf, and cayenne. Increase heat to high and bring to simmer. Reduce heat to medium and simmer until leeks are fully tender, 6-7 minutes.
Remove and discard bay leaf and thyme sprigs. Use imersion blender to blend until smooth (or use blender). Return soup to pot and bring to simmer, thinning with up to 1 cup water to desired consistency. Season with salt and pepper to taste.
Recipe by One Green Fork at https://www.onegreenfork.com/butternut-squash-soup/