Squash, Leek & Apple Soup

By September 20, 2016

An extremely simple and quick Fall soup. The taste depends on the stock, however, so make sure you're using the best homemade or store-bought stock you can get.

 1 large or two small winter squashes (butternut, acorn, Kabocha, Hubbard)
 Butter or oil
 1 large or two small leeks, white and light green only, finely chopped
 2 carrots, scrubbed or peeled and chopped
 2 russet potatoes (peeled) or 2-3 cups small potatoes (like Red Norland or Tiny Taters)
 2 cloves garlic, minced
 1 tbsp fresh thyme leaves
 1 tbsp fresh sage, minced
 Salt & white pepper to taste
 1 quart (4 cups) good quality stock
 2-3 apples or pears, cored and diced
1

Peel and cube your squash so that you have about 4 cups. If using acorn squash, you might want to steam or roast it first so the rind peels off easily. Remove seeds, and cut into small chunks (about 1/2").

2

Melt some butter or oil in a soup pot. Add the leek and set heat to medium. Stir for a few minutes to soften, then add carrots, potatoes, garlic, herbs and about 1/2 tsp each salt and white pepper (you can add more at the end.) Stir the vegetables and cook in the dry pot, lid on, for 5-8 minutes to soften.

3

Remove lid and add squash cubes and enough stock to cover all the veggies (this soup is better thin, so if you need it, add extra water.) Bring to a boil, then reduce to a simmer for 15 minutes, or until potatoes and squash are easily pierced with a knife. In the last 5 minutes, add the apples or pears.

4

Blend until very smooth using an immersion blender or in a stand up blender like a Vitamix, adding more water or stock if needed. Taste to adjust seasoning.

Ingredients

 1 large or two small winter squashes (butternut, acorn, Kabocha, Hubbard)
 Butter or oil
 1 large or two small leeks, white and light green only, finely chopped
 2 carrots, scrubbed or peeled and chopped
 2 russet potatoes (peeled) or 2-3 cups small potatoes (like Red Norland or Tiny Taters)
 2 cloves garlic, minced
 1 tbsp fresh thyme leaves
 1 tbsp fresh sage, minced
 Salt & white pepper to taste
 1 quart (4 cups) good quality stock
 2-3 apples or pears, cored and diced

Directions

1

Peel and cube your squash so that you have about 4 cups. If using acorn squash, you might want to steam or roast it first so the rind peels off easily. Remove seeds, and cut into small chunks (about 1/2").

2

Melt some butter or oil in a soup pot. Add the leek and set heat to medium. Stir for a few minutes to soften, then add carrots, potatoes, garlic, herbs and about 1/2 tsp each salt and white pepper (you can add more at the end.) Stir the vegetables and cook in the dry pot, lid on, for 5-8 minutes to soften.

3

Remove lid and add squash cubes and enough stock to cover all the veggies (this soup is better thin, so if you need it, add extra water.) Bring to a boil, then reduce to a simmer for 15 minutes, or until potatoes and squash are easily pierced with a knife. In the last 5 minutes, add the apples or pears.

4

Blend until very smooth using an immersion blender or in a stand up blender like a Vitamix, adding more water or stock if needed. Taste to adjust seasoning.

Squash, Leek & Apple Soup

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