Eating seasonally is my favorite way to connect with nature and to the rhythm of the time of year. The bounty of fall shines deeply with many jewel-toned hues. Butternut squash is one of those hues with its deep golden and orange flesh that creates the most warming, sumptuous soup for a cozy fall evening. It pairs perfectly with leeks from the garden, sage that is abundantly growing into the fall, dark brown sugar and butter to create a rich, sweet and vitamin-packed soup that feels slightly indulgent. To me, this epitomizes fall, along with the crisp leaves and a juicy or tart apple. Enjoy!
Butternut Squash Soup
Temperatures should be dropping, so it’s good timing for a tasty soup recipe. This soup is surprisingly smooth and rich, given that it doesn't have a cream base, while the leeks provide a mild yet flavorful addition.
2 butternut squash (medium size)
3 leeks chopped (white parts only)
1 48 oz vegetable broth
3 tbsp butter
3 tbsp brown sugar or maple syrup
2 sprigs sage
Salt and pepper to taste
Cut a few slits in the butternut squash to allow steam to escape. Roast at 425 degrees for one hour. Let cool for a few hours, then use a large spoon to scoop out and discard the seeds. After removing the seeds, scoop out the squash and place it in a bowl. Heat a Dutch oven with three tablespoons of butter and sauté the chopped leeks over medium heat for 5-7 minutes until translucent. Add the butternut squash (sans skin and seeds), sage and brown sugar or maple syrup to the leeks and mix over medium heat.
Once combined, add the broth and bring everything to a boil for 15-20 minutes. Then, simmer for another 25 minutes and add a sprinkle of salt, pepper and another tablespoon or two of brown sugar or maple syrup if needed. Finish by using a hand blender to purée the ingredients. Sprinkle with sage and serve with baguette slices.