soup and such

simple, fresh vegetarian soups and more


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Butternut squash, potato + leek soup

Butternut squash soup is always great, but truth be told, it sometimes feels a little on the boring side to me. I make a simple pot of it every now and then, with just the squash, a little onion and carrot, veggie broth, salt + pepper and a quick turn of the immersion blender. But if I want to do something really special, I make this soup. The combination of butternut squash, potato and leek is just delicious. I think it really takes butternut squash soup to the next level. The texture is so velvety and the color is such a pretty autumnal yellowish-orange. I want a scarf the color of this soup.

creamy butternut squash, potato + leek soup

If you’re thinking of making some toasted baguette slices with melted cheese to have on the side of this soup, that’s a good idea. Soups need dippers, right? Arrange slices of baguette on cookie sheet, top with shredded cheese and pop ’em in the oven on a high temperature for a few minutes until the cheese melts. The flavors of this particular soup go really well with Gruyère cheese, but parmesan also works if that’s what you happen to have.

~Inge

Butternut squash, potato + leek soup
Adapted only just a little from Cooking Light

2 tablespoons butter
1 medium butternut squash, peeled and chopped (about 5-6 cups)
1 large potato, peeled and chopped (about 2 cups)
1 leek, sliced (about 2 cups)
4-5 cups veggie stock
1 teaspoon salt (or less, if your stock is salty)
½ teaspoon pepper
1 cup milk

Method:

1. Prep all of your veggies.
2. Heat butter in large soup pot. Add the squash, potato, and salt + pepper. Cook for about 10 minutes. I usually look for a little browning to happen and some color to develop on the bottom of the soup pot. Then, add the leek. Cook for a few more minutes.
3. Add the stock, stirring to scrap up any bits on the bottom of the pan. Bring the soup to a boil, then simmer until the veggies are soft. This usually takes about 20 minutes.
4. Remove the soup from the heat. Use an immersion blender (or transfer to a regular blender) and puree the soup. Add more stock if you need to adjust the consistency.
5. Return to a low heat and stir in the milk. Enjoy!

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