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Butternut Squash and Leek Soup

What you need: 

1 whole garlic head or 2 tablespoons chopped garlic
olive oil, as needed
1 medium butternut squash, halved
salt and pepper, to taste
6 cups leeks (about 4 large), thinly sliced
2 cups water
2 cups vegetable broth
cayenne pepper, to taste
nutmeg, to taste

What you do: 

1. Preheat oven to 350 degrees F. If using a head of garlic, remove papery skin from garlic head but do not peel or separate the cloves. Wrap head in foil. Bake for 1 hour. Cool 10 minutes. Separate cloves, squeeze to extract garlic pulp. Discard skins.
2. Place squash on a cookie sheet. Drizzle with oil, salt and pepper, and bake 1 hour. Remove the butternut squash from oven. Remove skin and cut into cubes.
3. Heat oil in a large saucepan over medium-high heat. Add leeks, saute 5-10 minutes, or until tender. Add garlic, saute 1-3 minutes. Add squash, saute 5-10 minutes. Add water, broth, salt, pepper, cayenne pepper, and nutmeg. Bring to a boil. Reduce heat, simmer 10 minutes or until squash is tender.
4. Place part of squash mixture in a blender. Remove center piece of blender lid to allow steam to escape. Place a paper towel or clean kitchen towel over the opening. Blend until smooth. Repeat procedure until all soup is pureed.

Preparation Time: 
Cooking Time: 
Servings: 

SO HOW'D IT GO?

this probably would have been a pretty yummy soup as is, but the cayenne sprinkled out of my container a little too fast and made this super spicy!  i added a bunch of cinnamon, extra nutmeg, and some canned coconut milk to try to compensate, but it was still too spicy. my fault entirely, of course. i still ate it, but i added a bunch more canned coconut milk, cinnamon, nutmeg, extra squash, and some great northern beans the next day and it turned out fantastic! 

the next time i make this, i'll make sure to take just a pinch of cayenne out of my spice bag (from the bulk section of my co-op) instead of trying to sprinkle it in.  ;P  loved the addition of the roasted garlic... even if it *was* a bit messy! 

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This was a delicious soup!  I halved the amount of leeks, only using two, and added a few splashes of almond milk at the finish to thin it a bit. 

I forgot to add that I also added an ear of roasted sweet corn to my bowl after pureeing!  It was fresh and local so I couldn't resist!

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This was a delicious soup!  I halved the amount of leeks, only using two, and added a few splashes of almond milk at the finish to thin it a bit. 

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This is my first review! Delicious soup! Very creamy and rich, kind of sweet. Thank you!

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We had this tonight and it the perfect accompaniment to fresh home made bread and a salad. We roasted the squash with a little bit of brown sugar in the inside, and was a nice sweet compliment against the cayenne. The butternut squash I got was a little small, so we roasted some carrots along with the squash and added some fresh chopped parsley as a garnish. We will definitely make it again!

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This was great. I added some allspice in addition to the nutmeg which gave it a pumpkin pie taste. I also used a heirloom sweetmeat pumpkin instead of the butternut.... Thank you~!

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Wow! This soup is incredibly tasty. The roasted garlic, butternut squash and leeks compliment each other wonderfully. The cayenne pepper adds a delightful kick.

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