Monday, 20 October 2014

Leek & Squash Soup

Butternut or buttercup squash would be the best for this. I used a Tennessee Sweet Potato Squash, which is a new (to us) kind we grew this year. It probably tasted more like an acorn squash, and it was a tad stringy, not creamy as I  had been hoping. I was thinking of this as a riff on the classic leek and potato soup, but by the time I left out the cream, and added apples and vinegar, there really wasn't any resemblance. Still, the soup wasjust fine as it's own thing!

I liked the parsley as a garnish; if you have some, do put a little on. 

6 servings
45 minutes prep time, not including cooking the squash


4 cups mashed or finely chopped cooked squash
2 medium leeks
4 stalks of celery
1 head garlic
4 cups chicken stock
2 tablespoons mild vegetable oil
2 teaspoons rubbed savory
salt & pepper to taste
3 medium apples
2 tablespoons apple cider vinegar

For the squash, the easiest thing is to roast it as an extra quantity when having squash for dinner the night before you make the soup.You will need about a 1.5 kg (3 pound) squash to end up with 4 cups cooked squash. Cut it in half, remove the seeds, rub lightly with oil, and roast at 350°F for about an hour to an hour and a half, depending on the size and thickness of the squash. Chop it up finely, or mash it, when it is cool, discarding the skin.

Trim and wash the leek.Cut it in half, rinse it well again, and drain well. Chop the leek, and wash, trim, and chop the celery. Peel and mince the garlic.

Put the squash and chicken stock in a large soup pot to simmer. Heat the oil in a large skillet, and cook the celery until softened, stirring frequently, about 5 minutes. Add the leek, and cook for another 5 minutes or so, still stirring. The vegetables should be softened, but do not let them get more than a brown fleck or so. Mix in the seasonings, and the garlic, and cook for just another minute or two. Add these vegetables to the squash and chicken stock.

Peel, core, and chop the apples finely. Add them to the soup along with the vinegar. Simmer for 15 to 20 minutes.

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