150grams ofWild Leeks(chopped – can be substituted with 1 chopped Onion)
2cloves ofGarlic(skinned – whole)
1/2teaspoon ofRosemary(chopped or dried)
1/2teaspoon ofOregano(chopped or dried)
1tablespoon ofHoney(can be substituted with Maple Syrup)
2-3cups ofVegetable Stock(any stock would do)
1/2teaspoon ofChives(chopped or dried)
Black Pepper(to taste)
Pistachio(optional garnish – crushed)
Preheat oven to 400(f). Cut Acorn Squash in half and scoop out the seeds. Add Salt and Black Pepper to taste and bake Squash for 45-60 minutes.
Heat a large pot to low-medium and add Olive Oil. Lightly pan fry Wild Leeks, Carrots, and Garlic for 3-5 minutes, stirring often.
Spoon out the flesh of the Acorn Squash and add into the pot.
Mix in Rosemary, Oregano, Nutmeg, Paprika, Honey, Chives, and Vegetable Stock. Add 2-3 cups of Stock depending on how thick you want the soup to be. Bring up to a boil and let simmer for 15-20 minutes.
Blend until smooth (you can leave some chunks for a more rustic soup) using an immersion blender or by transferring to a blender.
Taste for seasoning and check thickness. This is the last chance to add more Salt, Sugar, Black Pepper, or Vegetable Stock. (Mine needed a bit more sugar and stock as it was too thick.) Once you finish adjusting, YOU’RE DONE! Top with your favorite crushed nuts as an optional garnish and enjoy!