When it was pouring few weeks ago, all I could think about was making soup. So for Betty's first meal, we decided to do a simple butternut squash leek soup. We went a little overboard with the leeks resulting in a more green hue rather a buttery yellow. Regardless of the color, the soup was delicious. Sweet and creamy, this soup is definitely a keeper.
Butternut Squash Leek Soup
-3 cups of chopped leeks
-4cups of cubed butternut squash
-1 pack of store bought butter nut squash (this will really help develop the bright color)
-Few cloves of garlic, minced (the more the better)
-Chicken stock, enough to cover the vegies in the dutch oven (about 5-6 cups)
-A touch of cream to drizzle
-Heat olive oil in Betty and saute butternut squash until golden brown. Add in leeks and garlic and continue to saute (about 10-12 minutes total). Add in chicken stock and bring to a boil. Season with S&P (thyme might be a good addition if you're in the mood). Simmer for about 25 minutes or until squash is tender enough to blend. Using a hand held immersion blender, blend the soup to a consistency of your liking. Spoon into a nice deep bowl and drizzle a little bit of cream on top for presentation. yuuuum
I picked up some crusty french bread and homemade olive tapenade from Monsieur Marcel on my way home and it made for a nice side dish to the soup.