A simple post for a simple soup. As the evenings grow short, the nights get cold, and the days grayer soup is on the forefront of my weeknight menu, and my mind. It doesn't get much quicker or tastier than this soup. The flavor is complex, but boasts only a few ingredients, most of which I guess are in your autumn stocked fridge or cupboard at this very moment. Butternut squash, carrot, and leek are sauteed in a large skillet with a bit of butter, until softened and a bit caramelized. Then, into a large pot they go with a bit of fresh thyme, stock, a bit of nutmeg and cayenne (a spice that lends more warmth than spice to this soup). At the end of a quick bath in broth and spices everything is pureed up with a quick wave of a hand blender. Smooth, nutty, sweet, salty, and a little spicy. Almost as quick as a can of soup, but packing way more nutrition and a flavorful punch. And as an October bonus, it's pumpkin orange, perfect snuggled for a cozy evening at home, or on the table served to guests as an autumn dish.
Butternut Squash, Carrot & Leek Soup
1 Tablespoon unsalted butter
3 cups of carrots, diced
2 cups butternut squash, cubed
2 medium sized leeks, thinly sliced
6 cups vegetable or chicken stock
1 generous tablespoon fresh thyme
2 fresh sage leaves, sliced up
pinch of nutmeg
healthy pinch (healthy now) cayenne
salt and pepper to taste
1. Place butter in a large skillet over medium/high heat. Once melted and hot, throw in the carrots, squash and leek. Season generously with salt and pepper. Sautee until vegetables are softened, and the squash/carrot has picked up some caramelized color.
2. Move veggies into medium/large stockpot, cover with stock, thyme, sage, nutmeg, and cayenne. Cover and cook 25-30 minutes.
3. Turn heat off and carefully blend with a hand blender. Season with any additional salt and pepper if it needs it, to taste.
4. Serve hot, garnish with a few fresh herbs.
Note to readers and to self: This bowl of soup would be incredible with a sharp cheddar/bacon biscuit. . .