February 9, 2010

Soup du Jour, Butternut Squash Leek: goodeats

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)
- S&P
-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.


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