Monday, October 8, 2007

Squash Soup Recipe

Happy (Canadian) Thanksgiving everyone! I thought I would share this festive harvest soup recipe today. It is very easy, delicious and nutritious.


- 1 butternut squash
- 2 leeks (thinly sliced)
- 1 Tbsp. olive oil
- 2 carrots (chopped)
- 4 small potatoes (cubed)
- 2 cups Chicken or Vegetable stock
- 3 cloves garlic
- salt & pepper to taste


- cut squash in half lengthwise and place face down in a baking dish with enough water to cover the bottom of the dish. (This is to prevent the squash from burning)
- add 3 peeled cloves of garlic to the dish (I find the roasted garlic adds a lot of flavor to the soup).
- Place in oven at 350 degrees Fahrenheit and bake for approx 1 hr. or until soft.
- add more water if necessary while squash and garlic are baking.

- In a large pot saute leeks until soft.
- add carrots and potatoes and a bit of the chicken broth. Cook covered for approx. 10 minutes then add the remaining chicken stock. Cook for another 1/2 hr. until veggies are soft.
- When squash and garlic are ready remove from oven and add to the soup pot.
- Blend with a hand blender or regular blender until smooth.
- garnish with cilantro, paprika, sour cream or yogurt.


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