It’s winter and therefore, perfect weather for cozying up to a piping hot bowl of creamy, sweet and spicy, winter squash soup. Below is a recipe for the soup, adapted from Cook’s Illustrated, then visit Second City Soiree for three easy ideas for garnishes that transform this one soup into three different but equally delicious variations.
- 1 medium winter squash of your choice, be it butternut, sugar pumpkin, or kuri (pictured above), peeled, seeded, and chopped, yielding about 4 cups of 1 inch pieces
- 1 large leek, trimmed of dark green and root ends, quartered length wise and thinly sliced. Place slices in a bowl full of water and stir around to release dirt. Use a strainer to remove leek pieces to drain.
- 4 tablespoons butter
- 4-6 cups vegetable stock
- 1-2 tablespoons of a mix of spices of your choice– I’m a fan of ground cinnamon, curry powder, cayenne, and ground ginger
- 3-4 sprigs fresh thyme
- salt and pepper
Spray a large glass or microwave safe bowl with cooking spray. Add the squash. Microwave on high for 7 minutes. Take bowl out and stir. If squash pieces are fork tender, you’re done. If not, microwave for another 3-7 minutes. Place a colander over a medium bowl and drain squash, reserving any liquid. Set aside squash and squash juice.
In a large soup pot, melt butter over medium high heat. When butter’s foam has subsided, add the leeks and cook, stirring occasionally for 4-5 minutes. Add the squash and squash juice along with the spices and thyme. Cook for 10 minutes or until juices have evaporated and a fond has formed on the bottom of the pot. Deglaze with 1 cup of stock. Add another 3 cups of stock and bring to a boil. Reduce heat and simmer for an additional 10-15 minutes. Puree using an immersion blender (or in batches of no more than 2 cups at a time in a regular blender, holding the lid down with a towel.) Add more stock to reach your preferred consistency then season with salt and pepper to taste.