Butternut Squash Soup
I can feel the chill. I can feel that it’s here. I stare out my window and catch the wind playing with the leaves. Letting the golden colors dance in the air. I rubbed my eyes, put on my white and black wool sweater. Craving for warmth to fill my body, I poured myself a cup of hot water and let the tea bag sink. On the shelf in front of me I spotted the butternut squash I bought a few days ago. Before I knew it, the smell of soup filled the room; the smell of sweet butteriness. The smell of warmth.
Yield: 8 Servings
- 1 Butternut squash (medium diced, reserve seeds)
- 2 Leeks (chopped)
- 1 Garlic clove (minced)
- 1/2 Cup celery (medium diced)
- 1/2 Cup carrots (medium diced)
- 1.5 Quarts vegetable stock
- 1 Pint heavy cream
- Olive Oil (as needed)
- Salt and Pepper (to taste)
Method of Procedure:
- Heat olive oil in a pot.
- Add chopped leeks, stir for one minute at low heat. Let sweat for 2 minutes.
- Add garlic and celery. Stir for one minute. Let sweat for 3 minutes.
- Add carrots and the butternut squash. Stir for one minute. Let sweat for 4 minutes.
- Add vegetable stock and turn the heat on high. Bring to a boil and reduce to a simmer for 20 minutes.
- Turn off the heat and put the soup in a blender. Puree until smooth.
- Return to the pot and add heavy cream. Bring to a boil and reduce to a simmer for 5 minutes. Season to taste.
- Garnish with herbed croutons and candied bacon with seeds.
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