Winter has officially arrived... at least as far as I'm concerned! It's cold and rainy outside and I want some HOT soup!!!! And nothing sounds better to me than two of my favorite fall combos... butternut squash & leeks!!! This is a truly light, delicious, guilt free recipe for Butternut Squash & Leek Soup. Oh, did I mention easy too?!
Butternut Squash & Leek Soup
1 Butternut Squash
(or you can buy it pre-packaged and cubed for you during the fall/winter months)
2 Stalks of Leek
3 or 4 Stalks of Celery
1/2 Yellow or Red Bell Pepper
2 Medium Potatoes
2 Cups Vegetable Stock or Chicken Stock (I use Chicken... but if you want to keep it vegetarian it's great that way too!)
Pinch of Salt
1/2 tsp white pepper
Drizzle of olive oil
In a large stock pot saute the leek, celery & pepper in the olive oil. Rough chop all of them- truly it doesn't matter how it's chopped, it's all going in the blender anyways! :-) Let them cook down for a few minutes on medium heat until the celery becomes translucent. Add the butternut squash and the potatoes (which are peeled and cubed)... the salt & pepper... and then add the stock. You're going to add enough just to cover the vegetables. You don't want to add too too much liquid or else your puree will become too watery.
Allow the soup to cook uncovered on a medium low boil for 20 minutes.
Here's where the optional ingredients come into play... you could technically just put this all in the blender now and give it a little blend until it's a smooth consistency... and it would be INCREDIBLE! It's one of my favorite soups that are just all natural and the vegetables really speak for themselves. But... if you wanted to throw it over the edge just a bit... add a pat of butter and a couple tablespoons of heavy cream to it. It will be smooth & creamy and oh so good!
Enjoy the season my friends! Stay warm! Eat some soup!
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