Staple #2: Butternut Squash and Leek Soup
This is not just a staple for me but for my family. My mom is a church organist and choir director. Each year around Christmas she and the choir go caroling to members who are not able to make it church. After caroling, she and my dad host a party back at their house. This soup has made an appearance for as long as I can remember.
I now make this soup throughout the fall and winter but it always reminds me of the choir party. It’s delicious with a side of fresh bread and a green salad. It also freezes really well and makes for great leftovers.
Butternut Squash and Leek Soup
Time: 1 hour
Yields: 6-8 servings
5 tablespoons butter
2 cups leeks, cleaned and chopped
4 lbs. butternut squash, peeled, seeded and cubed
6 cups chicken stock
1 teaspoon dry thyme
Salt and pepper, to taste
In a large pot, melt butter over medium heat. Add leeks and sauté for 5 minutes. Add squash and stir to coat with butter. Stir in stock and thyme. Bring to boil. Simmer till squash is very tender, about 1 hour. Puree soup either with an immersion blender or in batches using a blender. Salt the soup to taste. Serve immediately.
Once the soup is cooled, it can be kept in the freezer for up to 3 months.