BUTTERNUT SQUASH SOUP

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

Ingredients: 

• 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)

Garnishes:

Herbed Croutons

Candied Bacon and Squash Seeds

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

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