Butternut Squash Leek Soup

Potato squash and leek soup in a white bowl on top of a wooden tray with a spoon full of soup

One week ago, it snowed. It had been 70 degrees only a few days earlier, but that didn’t seem to stop Mother Nature from sending more glistening white flakes. I woke up early in the morning to find everything covered in white.  I could hear the poor souls outside, mournfully scraping ice off their cars. As I sadly pulled out my boots and winter gear, I thought to myself, “What should I make for dinner?” Remembering that I had a bag of dainty mini squash in the fridge and a few potatoes that still needed to be cooked, I settled on soup. The day got brighter with the thought of a hearty soup for dinner. There were a few ingredients that I lacked, like carrots and leeks. But that didn’t stop me in my soup-making endeavor. On my walk back from work, I stopped at a small local store to pick up a bundle of leeks and a few carrots.

When I made this soup, I only had 8 oz of chicken stock. Definitely not enough. I also added a bouillon cube to give the soup more flavor. In the ingredients below, I recommend 16 oz. of chicken stock. Also, since my squash were mini, I can’t remember how many I had. I also forgot to measure them. For those people who need precise measurements, my sincerest apologies. I think I had a cup and a half of chopped squash? Maybe two cups? This recipe is incredibly forgivable. Mix and match your veggies and proportions as you please. Bon appétit!

Ingredients

1 bundle leeks

1/2 onion, roughly chopped

3-4 medium potatoes

2 large carrots

squash (1-2 cups chopped)

16 oz. chicken stock

1 tbsp oil

Directions

Preheat the oven to 400 degree C.

Chop the potatoes, carrots, and squash. Lightly coat the vegetables with and place on a lined tray. Place in the oven and cook for about 20 to 30 minutes or until tender.

When the vegetables have finished cooking, heat some oil in a large pot. Add the onions and sautée for a few minutes. Add the remaining vegetables (the veggies that you just roasted in the oven). Stir all of the vegetables. Add the chicken stock. Boil for 5 to 10 minutes.

Blend the mixture either with an immersion blender, or a blender. If the soup is too thick, add more water to reach the desired consistency. Store in airtight container if you have leftovers. Enjoy!

Soup

 

Recent Posts

Receive Recipes by Email

Be First to Comment

Leave a Reply

Your email address will not be published. Required fields are marked *