5 medium leeks (white portion only), Sliced
2 Tablespoons butter
1 1/2 pounds butternut squash, peeled, seeded and cubed (about 4 cups)
4 cups chicken broth
1/4 tsp dried thyme
1/4 tsp pepper
1 3/4 cups shredded chedder cheese
1/4 cup sour cream
2 Tablespoons thinly sliced green onion
In a large saucepan, saute leeks in butter until tender. Stir in the squash, broth, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 min until squash is tender. Cool slightly. In blender, cover and process squash mixture in small batches until smooth; return to the pan. Bring to a boil. Reduce heat to low. Add the cheese; stir until soup is heated through and cheese is melted. Garnish with the sour cream and onion. Serves 6. Prep/Total time 30 min.
What to serve with it: warm rolls.
Submitted by Lyndsey
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6 comments:
I would have given you a squash soup as well so it is great your sister had a squash soup recipe. I will get Doug or my MIL to make it and I will let you know how it goes.
I think I have found a new favorite ingredient--leeks! I had never used a leek before and was a bit nervous about trying it, but I'm so glad I gave it a try.
This soup was really good; I like squash soup but sometimes it can taste a little too "squashy". Thanks to the leeks this soup had a nice earthy flavor with a little zing.
I used unsalted butter and only 3 leeks because that was all I could find. I was nervous that I had added too much leek at first but after I blended it all up in the food processor it looked perfect. The cheddar cheese also added a nice subtle flavor.
Mike and the kids loved it.
FYI for other first-time leek users:
"Leeks resemble oversized scallions, but their flavor is milder with a sweet nuttiness. They are the sweetest member of the onion family.
Choose leeks with bright-green leaves and white bulbs. Avoid those with yellowing or spotted leaves. Refrigerate, unwashed, in a plastic bag for no more than 5 days.
Leeks must be well cleaned, as they are laden with sand. If using whole leeks, cut off roots, make and "X" in the bulbs and soak in a mixture of water and 1 Tbsp vinegar for 30 minutes. Is using sliced leeks, first slice in half lengthwise and put each leaf under cold running water to remove grit. Only eat the white and pale-green parts of a leek. Leeks may be shredded raw and eaten in salads, but their special flavor is enhanced when sauteed or braised."
(from Dr. Richter's "Fresh Produce Guide")
I have a question: do you think this would work using baked squash? It's so much work de-rinding the thing and then cubing it, and I don't live near a Costco where I can just buy a plastic tub of cubed squash. It'd be so much easier to just cut it in half, bake, then scoop out the meat and add to the broth. What do you think? Any thoughts?
I finally made this soup on Sunday! I was nervous about it at first, since I've never bought leeks. Thank you so much Alison for the helpful tips!! My leeks didn't look "dirty" but I still soaked them in vinegar.
I needed this soup to be ready when we came home from church, so I followed your idea, Sylvia, and baked the squash before church. SO when I got home it was really easy to scoop out the squash.
I followed the recipe except didn't add the squash to my saucepan. I just put it in the blender, then added the sauteed leeks with broth and seasoning to it, and blended it that way. If my pan had been bigger, i would have just stirred in the squash, but I didn't plan ahead. Anyway, the blender pulverized the leeks which was good for my lil boys.
The soup was actually very very delicious. I was skeptical and Tom was doubtful, but he actually really really liked it and said I can make it every fall :-) So thank you for the new, fun recipe!
Sylvia, when my mom was here last month I made some butternut squash and she told me that I could use what was left of the steamed squash to make a soup, but then I forgot about it and ended up throwing it away because it went bad before I used it. That said, I think that you could easily use the already cooked squash.
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