Not only is this soup heart warming and delicious, but it also is a rich source (due to the squash) of beta carotene, vitamin c and fiber. Nothing is better than enjoying a delicious bowl of soup while improving your immune and cardiovascular systems. The cream and croutons are optional and can be omitted if you are on a restricted diet.
Ingredients
- 4 stalks of leeks (onions may be substituted) – rinsed and roughly chopped
- 3 cloves garlic – roughly chopped
- 1 carrot – peeled and roughly chopped
- 2 stalks celery – roughly chopped
- 1-2 Butternut squash – peeled, seeded, and roughly chopped
- 2-3 tablespoons of good unsalted butter
- 4 cups of chicken or vegetable stock
- 3 bay leaf
- 1/2 tsp fresh nutmeg
- Salt and Pepper to taste
- Heavy cream
Directions
1. Heat butter in a Dutch oven pot at medium-high temperature. Once butter foams add leeks, carrots, and celery. Cook for 3-4 minutes until veggies start to sweat. Season with salt and pepper. Add garlic and squash.
2. Continue to cook for 8-10 minutes or until vegetables become tender. Add stock and bring to a boil. Taste and re-season if needed.
3. Lower temperature, add bay leaf and nutmeg. Simmer for 10-15 minutes. Taste & re-season if needed. Turn off heat and once cool, puree soup in batches in a blender and return to the stove. Bring soup back to temperature and taste for seasoning. Adjust as needed.
4. Keep the soup warm and ladle into separate bowls. Garnish with homemade croutons and a drizzle of heavy cream. Enjoy!
Please email me your soup cooking experiences as I would love to hear from you! I hope you find the recipe above successful and if you would like to set up a Cooking Class, click here
