Butternut Squash & Sweet Potato Soup

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“The best thing about winter,” says my husband, Mark, “is soup!” We eat lots of it. I seldom follow a recipe. I’m trying to be more intentional about writing down what I do these days, at least when I might want to share it with you all. We still have a good amount of produce in our root cellar, and leeks, carrots and parsnips in the ground. So when it comes to soup, I always have Options.
For this soup I harvested several leeks because I prefer their milder flavor over onions with butternut squash and sweet potatoes. This great winter soup is very simple and adaptable to your own seasoning tastes.

Butternut Squash & Sweet Potato Soup (Serves 8)
After trimming the roots and ends off 3-4 leeks, cut them in half lengthwise, wash out any residual garden dirt, and slice. Saute in 1-2 Tbsp. oil (e.g. canola).
Peel and cube 2 sweet potatoes and 1 butternut squash (remove seeds) and add to the leeks. Add 2-4 c. water and about a quart of good vegetable broth (or more water). Cook until the squash and potatoes are soft. Puree to desired consistency with an emersion wand. If too thick, add more water, broth, or milk (I like my soups thick). Grate a dash of fresh nutmeg into the pot, and salt and pepper to taste.
When serving: add a dollop of sour cream and stir in slightly (opt). Garnish with parsley (which in our case is also still growing in the herb garden as we’ve not had enough hard freezes to wilt it yet…).
You could season this with oregano, thyme and basil, and/or add milk to make it creamier yet.

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