I have a delicious fall soup recipe for you that includes some seasonal favorites, but first we have a little business to take care of: a brief lesson in leeks.
If you are new to leeks like me, fear not! Leeks are part of the onion family and are mellower than their green onion cousin. Leeks are tri-colored starting with a white base, a yellow middle, and a dark green top. For most cooking purposes you will begin cutting below the green top into beautiful little leek ringlets.
Watch out for sand, as it hides inside the leeks lovely layers. If you are slicing the leek into ringlets then follow up your chopping with a quick water bath so the sand can drain from the vegetable. Otherwise, make sure you spend a few minutes so your leeks are grit-less.
Now that we got the scary stuff out of the recipe, bring on the recipe!
Acorn Squash and Leek Soup
2 medium sized acorn squash – any color
3 large carrots
1 tbsp butter
2-4 cups vegetable broth (more or less depending on desired consistency)
1/8 c half and half
Begin by roasting acorn squash and carrots in the oven at 400* for 30 minutes. Remove squash and carrots from baking sheet and transfer them to a pan with sliced leeks and butter.
Add broth and half and half to the mixture of chopped vegetables and allow it to simmer until vegetables are cooked thoroughly. Add the broth mixture to a blender or use an immersion blender, and season to taste. Add more broth until you’ve reached your desired consistency.
Have you cooked with leeks before?
What’s your favorite way to use acorn squash?