Butternut Leek Soup - total time 1 hour
It is winter squash season again and we get bombarded with pumpkin flavored advertising. Although the pumpkin is one of the unofficial mascots of Halloween, I never really understood the pumpkin craze during this time of year. With so many winter squash options, why is it pumpkin that gets the lattes, rolls, cupcakes, and so much more. Personally, I prefer butternut squash and the smell of it roasting in my oven filling my house with yummy smells.
Since it is always cold in Ohio when winter squash season rolls around, I end up using them in soups and pastas almost exclusively. This recipe is no different. After a long day outside tearing down my summer garden in the cold winds, what better way to warm up than a bowl full of creamy butternut soup?!
This soup is a little on the sweet side because of the butternut and cream. To balance that out is some crispy sage and paprika that brings a little "Thanksgiving-y" flavor and the truffle oil adds even more richness to the soup. The soup is bold enough to stand alone as a meal, but even better paired with your favorite grilled cheese.
1 large butternut
10 sage leaves
32 oz. veggie stock
.5 cup cream
2 tbsp paprika
2 tbsp truffle oil
salt and pepper
1. Sprinkle salt, pepper, paprika and a drizzle of truffle oil over the butternut squash sliced lengthwise. Then roast the squash in your oven at 400 degrees for 30 minutes.
2. Slice the leek and all but 2 of the sage leaves. Heat truffle oil in pot over medium-high heat. Fry the leek and sage together until about 10% is getting crispy brown.
3. Scoop out roasted butternut into the pot with the leek and sage. Pour in broth and let simmer for about 10 minutes.
4. Place your pot's contents into your blender and blend until smooth. Return to pot and continue to simmer for 5 minutes.
5. Add room temperature cream, salt, pepper, and paprika. Once soup has returned to a simmer, remove from heat.
6. Fry up remaining sage leaves for garnish.