Squash, Leek & Apple Soup
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.
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").
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.
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.
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
Directions
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").
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.
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.
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.