In the realm of soups, one of my all-time favourites is leek and potato.
It’s so simple, yet so very comforting.
Like just about any soup, it’s easy to make subtle changes to create something just a bit different. this week, I’ve substituted squash for the potatoes to yield an equally delicious soup with that same comfort appeal.
It’s an ideal time to be checking out local markets for both leeks and squash, and while butternut is one of my “go to” varieties of squash, there are many other varieties to choose from.
It’s also the perfect time to tuck pureed squash into the freezer for later use in the winter months. this soup gets garnished with some caramelized leeks. you can also choose a dollop of sour cream or crème fraiche or toasted pumpkin seeds. Serve it alongside some rustic sourdough bread for a delicious lunch or starter for dinner. this soup also freezes well.
Editor’s note: Back by popular demand, the Londoner is reprinting a selection of Jill Wilcox’s recipes. This one was originally published Oct. 21, 2017. Enjoy!
Squash and Leek Soup
4 tbsp. (50 ml) butter
2 large leeks cleaned and sliced (white and pale green part only)
6 cups (1.5 L) peeled and cubed butternut squash
2 cloves garlic, minced
1 medium potato, peeled and diced
6 cups (1.5 L) chicken or vegetable stock
½ cup (125 ml) whipping cream or homogenized milk salt and pepper to taste
Melt half of butter in soup pot or dutch oven. Add 1 cup (250 ml) of leeks and cook over medium/high heat stirring constantly until caramelized. Remove with slotted spoon and set aside.
Add remaining butter to pot and remaining leeks. Cook, stirring, until soft. Add squash, garlic, potato and stock and bring to boil. Reduce heat and simmer about 20 minutes or until all vegetables are soft.
Puree soup with immersion blender until very smooth. If soup is too thick, add additional stock or water.
Add cream or milk and season with salt and pepper to taste.
Ladle into bowls and garnish with caramelized leeks.