Creamy Leek and Acorn Squash Soup
This recipe for Creamy Acorn Squash and Leek Soup got a makeover about 6 years later.
This recipe is a simple lovely bowl of soup. The kind you want to make when you are snowbound. Or when you start thinking that it is time for soup season. I am actually trying to move through the vegetables on hand. We are going on vacation next week. A much, much, needed one at that! A special treat I get to go and visit my baby brother in Seattle. I had this acorn squash that I had bought in a whim. And, it gave me soup!
My Creamy Leek and Acorn Squash Story
A satisfying creamy and delicate tasting soup that is great for winter.
Ingredients
- 1 medium sized (about 2 pounds), acorn or other winter squash)
- 4 tablespoons olive oil
- 1 teaspoon cumin seeds
- 2 leeks (thinly sliced, and very well washed white and pale green parts only)
- 1/2 cup chopped celery
- 1 tablespoons freshly grated ginger
- 1 tablespoon minced garlic
- 1 tablespoon chopped thyme
- 1/2 tablespoon chopped rosemary
- 1 teaspoon red cayenne pepper
- 2 teaspoons salt or to taste
- 4 cups of water, plus more or less for pureeing
- 1 cup of half and half or coconut milk to keep this vegan
Instructions
- Roast the squash in a 350 degree oven for about 30 minutes. Cool. Cut into half, remove the seeds and scoop out the flesh.
- While the squash is cooking, Heat the olive oil and add in the cumin seeds and wait for them to sizzle.
- Reduce the heat and add the celery and the leek and cook on low heat stirring occasionally for about 15 minutes, the leeks wilt, shrink and then begin to turn very lightly golden.
- At this point add in the ginger, garlic, rosemary and thyme and cook for another minute.
- Add in the squash and mix well and stir in the salt and the water and simmer for 10 to 15 minutes
- Cool slightly.
- Place the squash and leek mixture in the blender and puree with the half and half and some water. Return to the cooking pot and heat through before serving.
- This recipe yields a pale, thick and very satisfying soup.
- To serve, garnish with chopped herbs and freshly ground black pepper or even toasted sesame seeds and enjoy!
Notes
Instant Pot Version.
Peel and cube the squash (no roasting needed)
Turn on the sauté mode and add in the olive oil and add in the cumin seeds and wait for them to sizzle. Reduce the heat and add the celery and the leek and cook on low heat stirring occasionally for about 5 to 7 minutes, the leeks wilt, shrink and then begin to turn very lightly golden. At this point add in the ginger, garlic, rosemary and thyme and cook for another minute. Add in the squash and mix well and stir in the salt and the water. Cover and set for 6 minutes of pressure. Do a quick release. Use an immersion blender and add in the half and half or cream and puree until smooth. This recipe yields a pale, thick and very satisfying soup. To serve, garnish with chopped herbs and freshly ground black pepper or even toasted sesame seeds and enjoy!
Karen
I know this is an old post, but the instructions call for celery and there is none in the ingredient list.
rinkub@aol.com
Fixed this, thank you for pointing it out!