Butternut Squash and Leek Soup
serves 4 (unless it’s a main dish, then I would say it serves 2 with lunch-sized portions for leftovers)
1 tablespoon olive oil
1 tablespoon light butter
3 medium leeks, cleaned and sliced (white and light green parts only)
1 medium butternut squash, peeled and cut into 1 & 1/2-inch cubes
1 tablespoon herbes de provence (or any seasoning really, this is just what I used)
salt and pepper, to taste
2 cups vegetable stock
a good handful of fresh chives, very thinly sliced
creme fraiche (optional)
1. Heat oil and butter in a cast-iron pot over medium-high heat. Add squash and leeks and sauté (covered) for 10 minutes, stirring once, until vegetables have softened. Stir in herbes de provence, salt and pepper. Pour vegetable stock into pot. Lower heat and simmer (covered) for about 1 hour*, stirring occasionally.
2. Let soup cool for about 10 minutes. Working in batches, purée soup in a blender until smooth. You may need to add a bit more vegetable stock if your soup is too thick. Return puréed soup to pot. Stir in chives (leaving some aside for garnish) and simmer over low heat until heated through (about 5 minutes.)
*This cooking time is an estimate. I’m sure it could be finished in much less time, this is just what worked into my driving back and forth to pick up the kids from school schedule.
Garnish with a tablespoon creme fraiche and chives. Serve with crusty bread.
Results: I think this may be what heaven tastes like. Seriously. For realsies.
This recipe came from FrugalFeeding. The original recipe calls for a “large knob of butter” and “a good slug” of olive oil. Sounds pretty good, right? I lightened it down by using light butter and only a tablespoon of olive oil.