I can feel the chill. I can feel that it’s here. I stare out my window and catch the wind playing with the leaves. Letting the golden colors dance in the air. I rubbed my eyes, put on my white and black wool sweater. Craving for warmth to fill my body, I poured myself a cup of hot water and let the tea bag sink. On the shelf in front of me I spotted the butternut squash I bought a few days ago. Before I knew it, the smell of soup filled the room; the smell of sweet butteriness. The smell of warmth.
Yield: 8 Servings
• 1 Butternut squash (medium diced, reserve seeds)
• 2 Leeks (chopped)
• 1 Garlic clove (minced)
• 1/2 Cup celery (medium diced)
• 1/2 Cup carrots (medium diced)
• 1.5 Quarts vegetable stock
• 1 Pint heavy cream
• Olive Oil (as needed)
• Salt and Pepper (to taste)
Method of Procedure:
1 Heat olive oil in a pot.
2 Add chopped leeks, stir for one minute at low heat. Let sweat for 2 minutes.
3 Add garlic and celery. Stir for one minute. Let sweat for 3 minutes.
4 Add carrots and the butternut squash. Stir for one minute. Let sweat for 4 minutes.
5 Add vegetable stock and turn the heat on high. Bring to a boil and reduce to a simmer for 20 minutes.
6 Turn off the heat and put the soup in a blender. Puree until smooth.
7 Return to the pot and add heavy cream. Bring to a boil and reduce to a simmer for 5 minutes. Season to taste.
8 Garnish with herbed croutons and candied bacon with seeds.
Author: a girl with an adventurous fork