2 Tbl. butter or olive oil
2-3 leeks, sliced into rounds
1 fresh seasonal butternut squash, peeled, seeded, and cut into chunks
chicken stock or filtered water to cover
1 bouquet garni
½ cup cream, crème fraiche, or yogurt; or 1 cup buttermilk or half-and-half
salt and pepper to taste
crème fresh or yogurt, for garnish
finely minced rosemary, thyme, sage , or parsley leaves (or a combination of these herbs); or a grating of nutmeg; or a grind of black pepper, for garnish
1. Heat the butter or oil in a medium-sized soup pot. Add the leeks and sauté until soft.
2. Add the butternut squash, then add stock or filtered water to cover the vegetables by about ½ inch. Add the bouquet garni and bring the pot to a boil.
3. Reduce the heat and simmer until the squash is soft.
4. Turn off the heat and remove the bouquet garni.
5. Puree the soup with an immersion blender (or a standard blender), adding yogurt or other dairy, and plenty of salt and pepper as you blend. Taste the soup and adjust the seasonings—adding more salt and pepper if it’s too bland.
6. Serve in a shallow bowl with a dollop of crème fraiche (or yogurt) and a sprinkling of herbs, nutmeg, or pepper.
Chef’s Note: This is a recipe from Jessica Prentice’s Full Moon Feast: Food and the Hunger for Connection. This is one of my favorite foodie philosophy books. The recipes that I’ve tried have all been yummy, too. The buttermilk in this one made it divine. If you don’t know about Jessica, check out her website.
This is a picture of the last butternut squash from our garden. Mmmm....