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ROASTED DELICATA SQUASH & LEEK SOUP

ROASTED DELICATA SQUASH & LEEK SOUP

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INGREDIENTS

1 very large or 2 medium delicata squash
2 medium leeks, cleaned and chopped
3 tablespoons butter
1 tablespoon chopped fresh or dried thyme
3 cups vegetable stock
1/2 cup cream
Salt and pepper
Extra virgin olive oil

METHOD

Cut squash in half (cut a few rings first for garnish, if desired), scoop out seeds, drizzle with olive oil and season with salt and pepper. Place on a baking sheet, cut side up and bake at 450 for approximately 30 min, or until tender and easily pierced with a fork. Cut roasted squash into chunks and set aside. (I don’t peel my squash, because I don’t mind the texture of the skin in the soup). Melt butter in large soup pot over medium-high heat. Add leeks and sauté for 5 min, or until tender and beginning to brown. Add thyme and sauté another minute. Stir in vegetable stock and squash. Simmer on medium-low heat for 15 minutes. Transfer soup in batches to blender or food processor and blend until smooth. (I like this consistency, but pass through a sieve for a creamier soup). Return soup to pot and stir in cream to finish. Garnish with a drizzle of cream and a round of roasted squash. I also topped mine with toasted walnuts, pomegranate seeds and cilantro. A sprig of thyme is also nice.

 

 

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