I don’t even like soup. Well, most soup, I just don’t care for it. Especially when it’s chunky soup with lots of stuff floating around in a super hot broth. Nothing about that is appealing to me. But this soup. I made it twice last week. TWICE! Once for a networking event that was so lovely, and then once to nosh on whenever I feel like it. It’s that good. And it’s so easy, you’ll want to make enough to eat for weeks on end!
It’s roasted vegetables, soaked in broth and pureed. It’s so simple. I serve it with a toasted baguette and will literally lick the bowl. It is lick the bowl good!
You can really roast whatever you want… something heavy and fibrous, something sweet and something a little more flavorful. I’ve made it with squash, pears & fennel. Or Broccoli , apples & onions. Really, throw some produce on a baking sheet and see what happens! I can pretty much bet that it will be delicious.
Butternut Squash, Apple & Leek Soup
Ingredients
1 Butternut Squash
4 small apples
2 Leeks
3-5 sprigs of Rosemary
32 oz carton of Chicken broth (you could use veggie too and I’m sure it would be fine!)
Olive Oil
Salt/Pepper
Directions
Pre-heat oven to 350 degrees. Peel & cut the squash in to cubes. Core & cut the apples into slices. Slice the white-light green stalks of the leeks, discarding the dark green tops. Mix produce on a baking sheet with a good coat of olive oil and a sprinkling of salt & pepper. Roast for 35-45 minutes, until squash is really tender.
Remove rosemary sprigs (they should be pretty crispy) and empty baking sheet into a dutch oven. Add 3/4 of the carton of chicken broth to the dutch oven and bring to a simmer on the stove. Simmer for 25 minutes, until squash is falling apart. In batches (I usually have to do two), transfer produce & broth to a blender and puree until smooth. If it’s too dense, add some of the remaining cold chicken broth until smooth.
Roast some baguette with olive oil, salt & pepper, pour soup into a bowl and go to town! Lick bowl & repeat. Enjoy!