For the Love of Soup!

October 31, 2016

I made squash soup today using the Italian varieties we planted this past summer; you can also use butternut squash. I started thinking as I made it about just how much a bowl of soup like this would cost when you consider the planting, watering, harvesting, prepping and cooking it to the end results. It would be expensive no doubt.

But nothing beats homemade and to make this soup you need to roast a large size squash until very soft, then scoop out the flesh; in a large pot, melt 2 tablespoons butter and cook 2 large thinly sliced leeks until they soften.

Add the squash and mix well with the leeks.

Season with salt and pepper; then puree it until smooth.

Add 4 cups chicken broth, 1/2 cup heavy cream and stir in 4 tablespoons thyme leaves.

Reheat.

That’s it. Delicious!

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