Home > gluten-free, recipes, supper, vegan > What’s better on a cold winter day than soup?

What’s better on a cold winter day than soup?

A favorite soup around here is butternut squash soup.  While digging through my back issues of Cook’s Illustrated (Sept / Oct 2011), I came across one that had a recipe for it, so I just couldn’t resist giving it a try.

Ingredients

  • 2.5 lbs Butternut Squash, peeled, seeded, and cut into 2″ chunks
  • 2 Tbs Butter
  • 1 Leek, white and light green parts only.  Quartered lengthwise, sliced thin, and washed thoroughly
  • Salt and Pepper
  • 4 cups Veggie Broth
  • 1-2 C Water
  • 1 Tbs Thyme
  • 1 Bay Leaf
  • Pinch Cayenne Pepper
  • Sour Cream

Put all of this into a pot and you magically have soup!

Place the squash in a bowl, cover, and microwave until a paring knife easily slides through, 14-18 minutes.  Stir halfway through.  Transfer the squash to a colander set in a bowl, drain for 5 minutes and reserve the liquid.  Melt the butter in a large pot over medium-high heat.  Add squash, leek, and 1 tsp salt, cook, stirring occasionally, until the squash starts to break down and brown fond forms in the bottom of the pot, about 10-13 minutes.  Add 2 cups of broth and scrape the bottom of the pot to loosen and dissolve the fond.  Add the 2 remaining cups of broth, the reserved squash liquid, 1 cup of water, thyme, bay leaf, and cayenne.  Increase the heat to high and bring to a simmer.  Reduce heat to medium and simmer until the leeks are tender, 6-7 minutes.  Remove and discard bay leaf.

Before the magic wand . . .

. . . and an abracadabra or two later . . .

Using a stick blender puree the soup until smooth.  Bring back to a simmer.  Add water to create desired consistency.  Season with salt and pepper to taste.  Serve with a dollop of sour cream and fried leeks (see below).

. . . you've got some smashing squash soup!

Ingredients

  • 1 leek, white and light green parts, halved lengthwise, sliced thin, and washed thoroughly
  • 2 Tbs AP Flour
  • Salt and Pepper
  • 1/4 C Olive Oil

Toss leeks, flour, and a pinch each of salt and pepper in a bowl.  Heat oil in a skillet until shimmering.  Add half the leeks and fry stirring often until golden brown, about 6 minutes.  Using a slotted spoon, transfer to a paper towel lined plate, sprinkle with salt and pepper to taste.  Repeat with the other half of the leeks.

For Christmas the mom-in-law got me some Mario Batali crocs! They are made of FABULOUS!

 

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Categories: gluten-free, recipes, supper, vegan Tags: , ,
  1. March 1, 2012 at 1:45 am

    The crocs scare me deeply. 🙂

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