This autumnal soup bursts with warm, comforting flavors. The key is to blend the sweet, sautéed leeks with the creamy butternut squash. The result? A delicate, soothing, savory soup that is a major crowd-pleaser. If you’re pressed for time, consider using store-bought cubed butternut squash. ~Kim Kushner
Heat oil in a large saucepan over medium heat. Add leeks and butternut squash and sauté for 10 minutes, stirring frequently, until leeks are browned and softened.
Wrap thyme in cheesecloth and tie it secure with kitchen twine. Pour in stock (or water) and add the bundled thyme. Bring to a boil, then reduce to medium heat. Cover and cook for 40 minutes, until the squash can be easily pierced with a fork. Discard thyme.
Using an immersion blender or a blender, purée soup until silky smooth. Season generously with salt and pepper.
Ladle soup into serving bowls. Sprinkle each with a pinch of chili flakes and a drizzle of extra-virgin olive oil. Serve with crusty bread on the side.
Optional If you prefer a thicker soup, simply return the pan to the stovetop after the soup has been cooked. Bring to a boil, uncovered. Cook the soup for another 5–10 min utes on medium-high heat, stirring occasionally to check consistency, until thickened. Keep in mind that the soup will continue to thicken slightly as it cools down. This technique works to thicken all starchy soups and most sauces.
Substitutions The leeks can be replaced with chopped onions
Recipe Note
Recipe Notes
Cheesecloth can be used to wrap fresh herbs into a bundle, known as a bouquet garni, which infuses flavor into soups, stocks, and braises without leaving behind any leafy remnants and makes it easy to remove.
