As much as possible, we are seasonal eaters. And while I love most all the produce of Summer, I also enjoy the fruits of the Fall harvest. Leeks, root vegetables (like carrots and potatoes) and gourds (pumpkins and winter squashes) are turned into meals throughout Fall and well into the Winter months in our home. They make the hearty, filling, and warming dishes that sustain us during the colder parts of the year.
Today’s recipe features some of that colorful Fall produce that is in season right now. Butternut squash is the featured performer, with carrots, onion, and leeks providing support. The soup is pureed before serving with some of the cooked squash reserved to provide texture to the final product. The finishing touches to the soup are some fresh sage that is quickly fried in browned butter and a dollop of sour cream. This is a hearty & classic Fall offering for this time of year!
(To make this soup vegetarian, replace the chicken stock with vegetable stock.)
Butternut Squash & Leek Soup
Butternut Squash & Leek Soup (adapted from Earth to Table Every Day: Cooking with Good Ingredients Through the Seasons by Jeff Crump and Bettina Schormann via tastingtable.com) Total Time Required: 1 hour and 20 minutes, Prep Time: 20 minutes, Cook Time: 1 hour, Yield: 4 servings
Ingredients:
- 1 pound butternut squash
- 5 tablespoons canola oil, divided
- 18 fresh sage leaves, divided
- 1 cup (about 2 leeks) thinly sliced leeks, white and light green part only
- 1/2 cup (1 – 2) peeled carrots cut into 1/4-inch rounds
- 1 small yellow onion, thinly sliced
- 6 cloves garlic, minced
- 6 cups chicken stock
- kosher salt and freshly ground pepper
- 4 tablespoons unsalted butter
- 2 tablespoons sour cream, for serving
Directions:
Preheat the oven to 350°F. Peel the butternut squash then cut the neck off the squash. Cut the bulb in half and scoop out and discard the seeds. Cut the squash into 1-inch cubes. In a large bowl, toss the squash with 2 tablespoons of the oil and 10 sage leaves.
Toss the cubed squash and sage leaves with some oil.
Spread the squash on the prepared baking sheet and bake until fork-tender, about 30 minutes. Let the squash cool. Discard the sage leaves.
Bake the squash and sage.
Heat the remaining 3 tablespoons of oil in a medium pot over high heat. Add the leeks, carrots, and onion, reduce the heat to medium, and cook, stirring often, for 10 minutes.
Sauté the leeks, onion, and carrots.
Reserve 1 cup of the cooked squash for garnish. Add the remaining squash, the garlic, and a pinch of salt to the leek mixture and cook gently for 3 minutes, stirring often and reducing the heat as necessary to keep the vegetables from sticking to the bottom of the pot.
Add the squash and garlic to the pot.
Add the chicken stock, bring it to a simmer, and cook for 20 minutes. Add salt if needed. Let the soup cool slightly.
Add the stock and simmer the soup.
Using a wand blender, purée the soup until smooth. Taste the soup again and season with salt and pepper. Cover the soup to keep it warm.
Purée the soup.
Heat a small skillet over medium heat. Add the butter and rotate the skillet over the heat to melt the butter evenly, scraping up any bits that settle to the bottom. As soon as the butter starts to show a light brown color, add the remaining 8 sage leaves to the skillet and swirl them in the butter for 30 seconds. Immediately pour the butter and sage leaves into a heatproof bowl to stop the cooking. Remove the sage leaves and drain them on a paper towel. Reserve the browned butter.
Fry the sage leaves in the browned butter.
Serve the soup hot, garnished with the reserved squash, fried sage, a swirl of sour cream, and a drizzle of browned butter.
Serve the soup with the reserved squash, fried sage, browned butter and sour cream.
Full of Fall produce, this soup hits the spot! ~Linda
Butternut Squash & Leek Soup (adapted from Earth to Table Every Day: Cooking with Good Ingredients Through the Seasons by Jeff Crump and Bettina Schormann via tastingtable.com) Total Time Required: 1 hour and 20 minutes, Prep Time: 20 minutes, Cook Time: 1 hour, Yield: 4 servings
Ingredients:
- 1 pound butternut squash
- 5 tablespoons canola oil, divided
- 18 fresh sage leaves, divided
- 1 cup (about 2 leeks) thinly sliced leeks, white and light green part only
- 1/2 cup (1 – 2) peeled carrots cut into 1/4-inch rounds
- 1 small yellow onion, thinly sliced
- 6 cloves garlic, minced
- 6 cups chicken stock
- kosher salt and freshly ground pepper
- 4 tablespoons unsalted butter
- 2 tablespoons sour cream, for serving
Directions:
Preheat the oven to 350°F. Peel the butternut squash then cut the neck off the squash. Cut the bulb in half and scoop out and discard the seeds. Cut the squash into 1-inch cubes. In a large bowl, toss the squash with 2 tablespoons of the oil and 10 sage leaves. Spread the squash on the prepared baking sheet and bake until fork-tender, about 30 minutes. Let the squash cool. Discard the sage leaves.
Heat the remaining 3 tablespoons of oil in a medium pot over high heat. Add the leeks, carrots, and onion, reduce the heat to medium, and cook, stirring often, for 10 minutes.
Reserve 1 cup of the cooked squash for garnish. Add the remaining squash, the garlic, and a pinch of salt to the leek mixture and cook gently for 3 minutes, stirring often and reducing the heat as necessary to keep the vegetables from sticking to the bottom of the pan. Add the chicken stock, bring it to a simmer, and cook for 20 minutes. Add salt if needed. Let the soup cool slightly.
Using a wand blender, purée the soup until smooth. Taste the soup again and season with salt and pepper. Cover the soup to keep it warm.
Heat a small skillet over medium heat. Add the butter and rotate the skillet over the heat to melt the butter evenly, scraping up any bits that settle to the bottom. As soon as the butter starts to show a light brown color, add the remaining 8 sage leaves to the skillet and swirl them in the butter for 30 seconds. Immediately pour the butter and sage leaves into a heatproof bowl to stop the cooking. Remove the sage leaves and drain them on a paper towel. Reserve the browned butter.
Serve the soup hot, garnished with the reserved squash, fried sage, a swirl of sour cream, and a drizzle of browned butter.