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Thursday, October 25, 2012

Roasted Butternut Squash, Leek & Potato Soup

Y'all know me, and y'all know I love to eat, so today's recipe day here in Tara Towne (the "e" makes it quaint and fancy). Several days ago (against my husband's wishes) I made this bitchin' butternut squash soup, and each day I've brought it to work for lunch someone has popped their head in my office and asked me what the hell smells so damn good?! It's the soup! Even my husband, a former Bostonian who is a butternut squash purist (just boil, mash, and add butter), loves this soup. It's just so damn good I can't keep it to myself, and I thought I'd share my recipe.



Roasted Butternut Squash, Leek & Potato Soup
Serves 10-12

Ingredients:
2 large butternut squashes
2 pints baby gold potatoes
2 large leeks'
1 carton chicken broth
2 Tbsp salted butter
4 Tbsp bacon fat
2 Tbsp fresh thyme (1Tbsp dried)
2 Tbsp fresh chopped marjoram (1Tbsp dried)
1 bay leaf
Salt (dash)
Pepper (dash)
Sour cream (optional)
Crumbled bacon (optional)


Directions:
  • Halve 2 large butternut squashes lengthwise, de-seed, and place flesh-up on baking pan. 
  • Paint with 1 Tbsp melted butter and sprinkle with sea salt, pepper, thyme and marjoram.
  • Bake at 400-degrees for 90 minutes. Set out to cool.

  • Dice 2 pints baby gold potatoes and boil till tender. Drain.
  • Chop 2 large leeks (bulb and stem) and sauté in bacon fat (4Tbsp) plus 1 Tbsp butter with 1 bay leaf on medium-low heat for 10 minutes.
  • Transfer 1/2 potatoes and 1/2 leeks to a bowl and set aside.
  • Once cool to the touch, scoop out butternut squash from skin.
  • Add butternut squash to remaining 1/2 of leeks (with bay leaf) and 1/2 potatoes. 
  • Add 1 carton chicken broth. 
  • Bring to a boil and simmer 30 mins.
  • Remove bay leaf, and puree soup with stick blender.
  • Add remaining potatoes and leeks you set aside and serve!


You can also top with a dollop of sour cream and bacon bits, but it's just as good without!




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