When my daughter was younger she just didn’t like pureed soups. I could never figure out why? As she grew older, and more articulate, she informed me that she didn’t like pureed soup because every spoonful feels and tastes the same. Huh, who knew.
To get around that dilemma, I found a few ways to make it more interesting. Some crispy or sauteed morsels added on top of the finished soup worked well. These herbed croutons
were a big hit! Another way out of soup boredom is to scoop out a cupful of the vegetables and aromatics, about 4 mins before you would pronounce them done, then proceed to puree the remainder of the soup and add back the reserved vegetables for variety.
Today, for this Butternut Squash and Leek soup, I just reserved about 1 cup of the softened leeks and topped the finished soup with them for a textural element.
Any way you decide to top if off, or not, I am sure your soup will be just the way you wanted it.
Butternut Squash and Leek Soup
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.
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