Butternut Squash and Leek Soup
Brunch, Dinner Party, Gluten Free, Soup, Vegan, Vegetarian • Respond to this post »
- 1 medium to large butternut squash (approx. 3-4lbs) peeled and chopped
- 3 tablespoons olive oil
- 2 large leeks, washed well and chopped
- 1/2 teaspoon salt
- 3 cloves garlic, chopped
- 1 teaspoon ground turmeric
- 32 ounces of vegetable or chicken stock
- 2 sprigs of fresh thyme
- fresh ground black pepper
In a large pot over medium heat add the olive oil leeks and salt.
Cook until leeks are soft but not browned stirring often, about 4-5 minutes.
Scoop out about 1/2 cup of leeks and reserve.
Add the chopped garlic and turmeric, give it a good stir and cook another minute.
Now add squash, stock and thyme sprigs, bring to a boil then lower the heat to a simmer.
Simmer until the squash is tender when pierced with a fork.
Remove from heat, discard any tough thyme stems.
Working in batches puree in blender/food processor or hand held returning to a clean pot with each batch.
Bring back to a quick simmer for a few minutes then serve in warmed bowls
Add a good grind of fresh black pepper and top with reserved leeks.