Winter Squash & Leek Soup
Soups are a survival food. To me, anyways. You can feel healthy just from looking into a pot of soup which is popping with vegetables of deep green and orange shades. That’s how I feel about this winter soup, which is perfect for our clear, cold, prairie day. Just add a fine block of cheese and a crust of hearty bread, and you have the perfect meal to make you feel human again after working on a computer all day.
This week I taught some lovely ladies about knife safety and skills. For our practice time, we cut up the vegetables needed to produce this hearty vegan soup. I’d made a pot to bring along to the class and have been thankful for the extra few bowls for my lunch. This one’s a keeper!
Winter Squash and Leek Soup
Makes 5-6 Litres, or enough to serve 10 people for a meal
Ingredients:
4 lbs Squash or Pumpkin (trimmed weight)
1 large onion, small dice
2 leeks, sliced and washed well *
2 carrots, small dice
2 large yellow potatoes, small dice
4-5 leaves of green chard or kale, large squares, or 2” chiffonade
8+ cups water or vegetable broth
1 19oz can white kidney beans, drained and rinsed
salt and pepper, to taste
1-2 Tbs lemon juice
1/4 tsp nutmeg
Garnish ideas:
fruity green olive oil
fresh Italian parsley, chopped
crumbled feta
toasted seeds from your squash or pumpkin
chipotle sauce puree
Directions:
Preheat your oven to 375F. Peel your squash or pumpkin (my favourite is butternut: it is safest to peel and a beautiful deep orange).
Dice the winter squash into medium-large cubes. Place in a roasting pan and toss with 1Tbs olive oil, and a bit of salt and pepper. Spread evenly in the pan and place in oven until tender, about 45 minutes.
Meanwhile, prepare the remainder of the vegetables, keeping them separate as you work. Place the potatoes into water if you are doing your prep in advance.
Place your soup pot over medium-low heat. Add 1 1/2 Tbsp. olive oil to the pot once it is heated. Sauté the onions, and when translucent, add the nutmeg and carrots. Cook until nearly tender, about 5 minutes.
Add the potatoes and cover with cool water or vegetable broth. Bring to a boil and the reduce to a simmer until the potatoes are cooked through, about 7-10 minutes. At that time, add the rinsed beans, along with the washed* leeks and roasted squash or pumpkin. Bring to a boil for 2 minutes before adding the green chard.
Add water as needed, so the vegetables are always fully covered.
Simmer another 5-10 minutes, and taste for seasoning. Adjust as needed.
Add the lemon juice only if the soup is being served immediately, otherwise, add it when it is reheated. The acid will turn the bright greens dull.
Stir in fresh parsley, or top each bowl with the garnishes you choose from the suggestions listed.
This soup can be made in advance, and stores well chilled for up to 5 days.
Chef’s note: A pot of soup can easily become a meal, by adding a cheese selection, some fresh bread, biscuits, or crackers.
*TIP: To wash your leeks well, place the sliced leeks into a large bowl of water. After vigorously moving the leeks around in the bowl, lift them out and into a colander to then rinse another time or two. The sand from between the layers will sink to the bottom of the bowl of water.
Soup is a wonderful way to show off what potential a vegetable has! And, a great opportunity to hone your knife skills with vegetables you may not typically pick up from the produce selection.
