This recipe for Acorn Squash Leek Soup is inspired by a simple soup that I ate nearly seven years ago when I was living in France. On a cool late fall day, I had gone hiking with some friends. We returned to make a simple soup, comprised of onions, potatoes, leeks, and carrots boiled in a stock, and then blended to form a smooth, almost creamy finish. And, for a final decadent touch, we topped the colorful soup with shredded comté, a classic unpasteurized cow’s milk cheese that is creamy, slightly nutty, and melts so well.
My French friends told me that this soup is a classic French countryside soup. It was frequently made during winter, when potatoes, leeks, and carrots are in abundance. In this Acorn Squash Leek Soup recipe, the basic principles are the same, with squash replacing potatoes. Sautée onions, leeks, and carrots. Add cooked squash. Boil with stock. Blend. Add salt and pepper to taste. Bon appétit.
Oh, and in case you are wondering, comté is a highly recommended topping for this Acorn Squash Leek Soup. You can also brown onions or leeks as a topping.
Ingredients
- 1 acorn squash
- 3 cups leeks, chopped
- 1 cup carrots, chopped
- 1 cup onion, chopped
- 4 cups stock more as needed
- salt, to taste
- pepper, to taste
- olive oil
- 1 tbsp garlic, finely chopped
Instructions
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Preheat the oven to 450 F. Cut the acorn squash in half, leaving the skin on. Try to cut to one side of the stem, instead of through the stem. You need a sharp knife and a steady hand. Be careful. Drizzle with olive oil and place face down on a baking tray. Bake until the squash is tender when pierced with a fork or knife. Depending on your oven, it will take 45 to 55 minutes to cook the squash.
If pressure cooking (which has been my new favorite way to cook squash), cut the acorn squash in half. Place in the pressure cooker. Add about 1/4 cup water. Seal. Cook for 5 minutes.
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When the squash is done cooking. Let it cool. Peel the skin away from the squash. Set the squash aside.
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Chop carrots, onions, leeks, and garlic.
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In a large pot, add about 2 tablespoons of olive oil. Allow the oil to heat before adding onions, leeks, carrots, and garlic. Sautée until tender, about 10 to 15 minutes.
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Add cooked squash to the pot. Mix. Add stock. Bring it to a boil and let it cook for 10 to 15 minutes.
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Take the vegetables and stock off of heat. Let them cool slightly. Pour the veggies and stock into a blender, and blend until smooth. Return to the pot. Season with salt and pepper as needed. Enjoy! The soup will last refrigerated for 3 to 4 days.
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