Butternut Squash and Leek Soup
Nina
This soup pairs so well as a first course for the family pheasant dinner recipe.
ingredients
- 2 tbsp unsalted butter
- 4 leeks, white and tender green parts only, coarsely chopped
- 1 celery rib, chopped
- 1 garlic clove smashed
- 1 qt chicken stock
- 1 lrg butternut squash, peeled and cut into 1/2 cubes (See modification below.)
- 1 tbsp tomato paste
- 1 large bay leaf
- Sea salt and freshly ground pepper
- 1/4 c flat leaf parsley
- 1/2 c heavy cream
directions
- 1
One modification though -- cook the entire squash in the oven before cutting into it. That way you can easily scoop out the squash rather than get frustrated by trying to cut into it raw. I cook the entire squash for an hour at 350 degrees and poke holes in it -- kind of like baking a potato. Then you can simmer the squash with the leeks, celery, garlic and chicken broth.
- 2
Melt the butter in a large heavy saucepan. Add the leeks, celery and garlic and cook over moderate heat, stirring occasionally, until softened, 7 to 8 minutes. Add the stock, squash, tomato paste and bay leaf. Season with salt and pepper and simmer over moderately low heat until all the vegetables are tender, about 25 minutes. Discard the bay leaf and add the parsley.
- 3
Puree the soup in a blender, then return it to the saucepan. Stir in the cream and cook just until heated through. Season with salt and pepper and serve.
Source: Lesley Casillas
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