Leek and Butternut Squash Soup

Author

Adapted fromThe Modern Table: Kosher Recipes for Everyday Gatherings by Kim Kushner

Servings

8

Category

Appetizer

Ingredients

• 2 Tbsp neutral oil such as avocado oil, vegetable oil, or rice bran oil 
• 4 leeks, white and light green parts only, roughly chopped 
• 1 butternut squash, peeled, seeded, and cubed 
• 1 bunch thyme 
• 2 quarts vegetable stock, chicken stock, or water 
• Kosher salt
• Freshly ground black pepper
• Chili flakes, for sprinkling Extra-virgin olive oil, for drizzling Crusty bread, to serve 

Directions

1. 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.
2. 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.
3. Using an immersion blender or a blender, purée soup until silky smooth. Season generously with salt and pepper.
4. 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.
5. 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.
6. Substitutions The leeks can be replaced with chopped onions