Leek and Winter Squash Soup
1 bunch of leeks, white and pale green parts only
1 medium onion
2 carrots
2 celery stalks and the top of head with leafy greens
Above should be cut in a small dice
4 garlic cloves, minced
2 T fresh minced Italian parsley
1 butternut squash
1 acorn squash
1 buttercup squash
3 medium russet potatoes
Squash and potatoes should be cleaned and cut in 1″ cubes
2 T butter, unsalted
2 T oil
48 oz. chicken stock
32 oz. water
1/2 pint heavy cream
Season to your taste with the following:
1 t worcestershire
1 t hot sauce
curry powder
dried sage
cumin
coriander
cinnamon
nutmeg
white pepper
black pepper
cayenne pepper
kosher salt
Heat oil and butter in Soup pot. Saute garlic, leeks and onion on medium-high heat until translucent. Add carrot, celery and parsley. Hit your veggies with a touch of salt. Saute all until onion and garlic begin to caramelize, take them to a golden brown for more flavor. Add chicken stock and stir well. Add water, squash and potato and bring to a boil. Reduce heat and simmer for an hour or so, until the liquid has been reduced by a third. Let the mixture cool a bit and process with an immersion hand blender. You are looking for an nice puree, this soup is really a bisque. You can use a blender or food processor, but the “thunderstick” works the best and reduces your time and clean-up. This step can be done a day or two ahead, which only gives you more flavor. Often, I do this step early in the morning/day and finish in the late afternoon, which gives the flavors enough tome to marry.
Add the heavy cream, seasoning and spices. Bring soup back up to heat to a gentle simmer, do not boil again. Season to taste. I go scant on the nutmeg and cinnamon. Overall, instead of a few dashes, I would say this soup needs the big pinches. Go easy with all the c’s, as in curry, cayenne, cumin and coriander until the soup has been hot for at least 20 minutes. This combination of spices can create some bold flavor and heat, so have fun.
Garnish soup with a homemade cheese crouton, herbed sour cream, fresh chives, crispy fried leeks and/or a toasted buttercup squash seeds. A good garnish adds extra dimension to your soup…more texture and a little zing to help make a soup its own entity and a strong course by itself. Keep your eye out for a post on “soup goodies” for some garnish recipes!
