Leek and Delicata Soup

  • 2.5 lb. Delicata squash, halved lengthwise, seeds removed
  • 2½ Tbsp. unsalted butter
  • 1 large leek, white and tender green parts, chopped
  • ½ tsp. dried thyme
  • 2½ cups vegetable broth or “no chicken” chicken broth
  • ¾ tsp. salt
  • ½ tsp. freshly ground pepper
  • Sour cream, for garnish

Heat the oven to 350 degrees. Place the squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly and gently scrape or cut the flesh away from the skin (Delicata skin is edible, but not tasty in this dish). Set aside. Melt the butter in a saucepan over low heat. Add the leeks and thyme and stir occasionally until soft and brown, 10 to 15 minutes. Stir in the stock and the squash and simmer over medium heat for 20 minutes. Using an immersion hand blender, purée the soup directly in the pot until smooth. (Alternately, purée the soup in batches in a standard blender or food processor). Season with the salt and pepper. Serve with a dollop of sour cream.


from www.culinate.com

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