Recipe: Leek and Roasted Squash Soup

This is one of my favourite soup recipes, because it's so easy to make and understands if you have don't have enough (or too much) leeks or squash sometimes.


Leek and Roasted Squash Soup
Season: Late summer to autumn.
Serves 4-6.

Ingredients:

2 leeks --- washed well and sliced thinly (green and white parts)
1 medium butternut squash --- skin and seeds* removed, cut into 3/4" cubes
oil --- e.g. local canola or soybean oil, or olive oil
salt and pepper
1" piece fresh ginger (optional) --- finely minced
3 cups vegetable stock (optional)

Directions:

Preheat oven to 400F. Toss cubed squash with oil in a bowl to coat. Sprinkle on a bit of salt and pepper. Place squash on baking sheet in a single layer. Roast for 30 mins, or until cubes are soft and have caramelized slightly.

In a heavy-bottomed, large stockpot, heat oil on medium-high heat. Add leeks, stirring occasionally, until leeks are cooked (about 3-5 mins). If desired, add ginger and stir. Add vegetable stock or water, and roasted squash. Bring to a boil, and let simmer for 20 mins. For a chunkier soup, mash squash in soup with a whisk. For a smoother soup, blend in batches. Add salt and pepper as desired.

*Note: squash seeds can be saved and roasted for a delicious snack, or even to sprinkle on top of the squash soup.

Photo: Leek and Roasted Butternut Squash Soup (made very thick and chunky, the way me likey), with Veggie Pizza slice and Red Cabbage and Carrot slaw. The slaw dressing comes from The Veganomicon, and the pizza is my own creation. Send me a msg if you're interested in the recipes.