This recipe for Creamy Acorn Squash and Leek Soup got a makeover about 6 years later.
This recipe is a simple lovely bowl of soup, the kind you want to make when you are snowbound and have the vegetables on hand. I am actually trying to move through the vegetables on hand. We are going on vacation next week – much, much, needed one at that! A special treat I get to go and visit my baby brother in Seattle. I had this acorn squash that I had bought in a whim and it had acorn squash soup written all over it.
A satisfying creamy and delicate tasting soup that is great for winter.
- 1 medium sized (about 2 pounds), acorn or other winter squash)
- 4 tablespoons olive oil
- 1 teaspoon cumin seeds
- 2 leeks (thinly sliced, and very well washed white and pale green parts only)
- 1 tablespoons freshly grated ginger
- 1 tablespoon minced garlic
- 1 tablespoon chopped thyme
- 1/2 tablespoon chopped rosemary
- 1 teaspoon red cayenne pepper
- 2 teaspoons salt or to taste
- 4 cups of water, plus more or less for pureeing
- 1 cup of half and half
- Roast the squash in a 350 degree oven for about 30 minutes. Cool. Cut into half, remove the seeds and scoop out the flesh.
- While the squash is cooking, Heat the olive oil and add in the cumin seeds and wait for them to sizzle.
- Reduce the heat and add the celery and the leek and cook on low heat stirring occasionally for about 15 minutes, the leeks wilt, shrink and then begin to turn very lightly golden.
- At this point add in the ginger, garlic, rosemary and thyme and cook for another minute.
- Add in the squash and mix well and stir in the salt and the water and simmer for 10 to 15 minutes
- Cool slightly.
- Place the squash and leek mixture in the blender and puree with the half and half and some water. Return to the cooking pot and heat through before serving.
- This recipe yields a pale, thick and very satisfying soup.
- To serve, garnish with chopped herbs and freshly ground black pepper or even toasted sesame seeds and enjoy!