Acorn Squash Soup with Wild Leeks
Servings
4people
Cook Time
1.5hours
Servings
4people
Cook Time
1.5hours
Ingredients
  • 2 Acorn Squash
  • 1tablespoon of Olive Oil
  • 1 Carrot
  • 150grams of Wild Leeks(chopped – can be substituted with 1 chopped Onion)
  • 2cloves of Garlic(skinned – whole)
  • 1/2teaspoon of Rosemary(chopped or dried)
  • 1/2teaspoon of Oregano(chopped or dried)
  • 1/2teaspoon of Nutmeg(ground)
  • 1/2teaspoon of Paprika
  • 1tablespoon of Honey(can be substituted with Maple Syrup)
  • 2-3cups of Vegetable Stock(any stock would do)
  • 1/2teaspoon of Chives(chopped or dried)
  • Salt(to taste)
  • Black Pepper(to taste)
  • Sugar(to taste)
  • Pistachio(optional garnish – crushed)
Instructions
  1. 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.
  2. 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.
  3. Spoon out the flesh of the Acorn Squash and add into the pot.
  4. 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.
  5. Blend until smooth (you can leave some chunks for a more rustic soup) using an immersion blender or by transferring to a blender.
  6. 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!
SHARING IS CARING!