Winter Squash and Leek Soup

Comanche Creek Farms
Fresh Organic Produce
200 Speedway Ave. Chico, CA 95928

Winter Squash and Leek Soup

Season: 
Winter

Ingredients:

4 tbs. butter

1 small onion, finely chopped

2 medium leeks, trimmed, washed, and thinly sliced

2 acorn squash, peeled and cut into 1-inch chunks (butternut squash or pumpkin may be substituted)

4 cups water

salt and freshly ground black pepper to taste

Cooking Instructions:

1. In the bottom of a large saucepan, melt the butter. Spread the onions and the leeks in an even layer over the bottom of the pan and cover with a sheet of parchment or waxed paper. Sweat the onion and leeks over very low heat until soft and translucent, 15 to 20 minutes.

2. Remove the waxed paper. Add the squash and water. Bring to a boil, lower to a simmer, cover and cook until the squash is very soft and can be mashed with the back of a spoon.

3. Remove from heat. In the workbowl of a food processor, puree the soup in small batches until very smooth. Or press through a fine-meshed sieve.

4. Reheat the soup and season with salt and freshly ground black pepper to taste. Serve hot.