Leek-Squash Soup
  • Cooking Time: 25
  • Servings: 4
  • Preparation Time: 10
  • 2-3 leeks
  • 1/4 cup oil (e.g. olive oil or sunflower)
  • 1 acorn squash, peel removed and seeded (delicata and butternut also work)
  • 3-4 cups of vegetable broth (approx. 1 cube diluted in 3 cups of boiling water)
  • Salt and pepper, to taste
  1. Rinse the leeks and slice them thinly. Dice the squash.
  2. Heat the oil in your large stockpot, saute the leeks for a few minutes (approx. 5 min). Saute the squash cubes (take care they don’t stick).
  3. Add the vegetable stock/water. Simmer until the squash cubes are very soft, about 20 minutes. Add and adjust the salt and pepper, to taste.
  4. Use a potato masher, your stick blender, or a countertop blender to blend it- you can blend to the consistency that you like (Jim prefers when it is chunkier but you can also blend it smooth).
  5. That's it!
Featuring:  Leeks and squash (acorn, delicata, butternut) This is a really simple-back-to-the-basics variation of my potato-leek soup recipe. I made this version while camping this week-end (with delicata). We liked it so much we made it again with acorn! The delicata was slightly sweeter than the one with acorn but both got thumbs up from my kids... and Jim!