Delicata Squash & Leek Soup
Friday, October 18, 2013
Ahhh, fall is in the air of our small mid-western town. With cooler temps and rainy days in the forecast, it seems like the perfect time to make use of some of our CSA favorites: leeks, delicata squash and broccoli. Combined in a light soup, these farm fresh faves are the hit of any rainy day menu.
Delicata Leek Squash Soup:
Directions:
- 3 delicata squash
- 2 leeks
- 2-3 c fresh broccoli
- 2 c chicken/vegetable broth
- 1/4 - 1/2 tsp thyme
- 1/2 c heavy cream
- unsalted butter
- salt & pepper
- sour cream (for garnish)
Directions:
Cut each delicate squash in half lengthwise and remove seeds. Place cut side down in a baking dish drizzled with a little macadamia oil, cover with aluminum foil and bake in a 350 degree oven until soft -- approximately 35-40 minutes. While the squash is roasting, clean and chop the leeks and broccoli.
Melt butter in a soup kettle, add cut leeks and thyme to taste. Sauté on medium until leeks are soft and just turning golden brown. Add broth to the kettle and bring to a simmer.
Meanwhile, scoop the squash out of the skin with a metal spoon. Be careful as the skin on the delicata squash tears easily when cooked. Add the roasted squash to the leek, thyme, and broth. In a food processor, blend ingredients until they are smooth and creamy.
Add cream and cut broccoli, then let simmer for another 7-10 minutes. Add salt and pepper to taste and EnJoY!
We garnished with sour cream and shredded cheese.
Note: If you're not a big broccoli fan, you can omit the broccoli and the soup will still taste delish!
(This is a guest blog post from non-other-than my mom!! Recipe, directions, and pictures all done by her!)
1 comments
My bestie holly asked me if I had a brand new weblog post Do My Assignment Cheap Uk and I used to be like "Yeah--it simply is not posted yet." nicely, is not that lame! I came across this recipe multiple weeks ago and simply needed to make it!
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