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Winter Squash Soup by Jes Mostek serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

A surprisingly simple soup is the perfect way to eat squash! In my many attempts to make soup out of squash, this is by far the best! The leeks compliment the squash perfectly, and the combination of butternut and pumpkin make for the perfect color and flavor.

Ingredients:

1 bunch

leeks

2 T.

butter

1 T.

olive oil

4 c.

chicken (or veg) broth

1 tsp.

fresh thyme (or 1/2 dry)

1/2 tsp.

freshly ground black pepper

1 tsp.

salt

2 c.

pureed pumpkin

2 c.

pureed butternut squash

2 c.

whole milk

Directions:

Rinse the leeks and tear or cut the dark green leaf portions, as well as the roots. Cut the remaining white and light green part lenthwise into quarters, then chop cross-wise into 1/4" pieces.

Heat butter and oil in a 4-quart, heavy-bottomed saucepan. Saute leeks, stirring occasionally, until tender, fragrant, and some of the pieces turn a light brown. Add the broth, thyme, salt, pepper, and pureed squashes. Bring to a boil, reduce heat, cook on a simmer for 10 minutes. Remove from heat, and stir in milk.

This soup freezes and reheats beautifully.

For the fresh thyme: remove the leaves from the stem by holding the top end of one stem and running your fingers of your other hand down the stem, pulling all of the leaves off as you go. Add the leaves to the soup; discard the stems.

You can buy canned pumpkin or substitute other squashes, even canned yams or sweet potatoes, but my favorite is fresh roasted pumpkin and butternut squash. See recipe for "Oven Roasted Squash" for reference.

Categories:

Apps/Snacks & Beverages
Fall/Winter
Low Calorie
Low Carb
Low Fat
Main Dishes
Side Dishes
Soups
Uses up Left-overs
Vegetarian/Vegan
Wheat Gluten Free