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Squash Soup With Chili Purée

By Sunset
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Related tags
soups gluten free vegetarian dinner lunch american


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5 pounds kabocha or butternut squash

About 2 tablespoons olive oil

1 1/4 pounds leeks (about 4)

2 cloves garlic, peeled and chopped

1 tablespoon chopped fresh ginger

2 tablespoons butter

1 teaspoon ground coriander

6 to 9 cups vegetable or fat-skimmed chicken broth

Salt and pepper

sour cream

chili purée or chili powder

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