This recipe is a substitute for another popular soup - leek and potato. I like to mix things up a bit though - below is a great recipe for making a butternut squash soup with leeks! Quick, easy and delicious...
Ingredients:
1 large butternut squash
4 large leeks
1 large onion
1 teaspoon butter
800 ml vegetable stock
275 ml semi-skimmed milk
2 tablespoons chives
Salt and pepper for seasoning
The procedure:
* Peel the butternut squash with a sharp knife and cut in half. Using a spoon remove the seeds and then cut the squash into 1" cubes (2.5cm each length).
* Remove the tough root end of the leeks and the green leaves. Wash well and cut 1" lengths.
* In a saucepan add the butter and allow it to melt over a medium heat. While the butter melts peel, slice and dice the onion.
* Once the butter has melted completely add the butternut squash, leek and onion into the pan as well as a little seasoning. Stir with a wooden spoon allowing the vegetables to be coated well with the butter and then turn the heat right down low. Put the lid on the pan and leave slowly heating for around a quarter of an hour. This process will give the vegetables a chance of releasing some of their flavors and the soup will taste fantastic.
*After the 15 minutes add the stock and milk. Stir the vegetables around to spread the flavor and then allow the soup to simmer for another 15-20 minutes.
* After this time the squash should be nice and tender - now blend the mixture into a smooth soup. Either do this in a blender or a hand held liquidizer.
* Return the pureed soup to the pan for a little more heating, and after 5 minutes or so serve with a sprinkling of chives and a large chunk of crusty bread.
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