Creamy Leek and Acorn Squash Soup

Creamy Acorn Squash and Leek SoupThis 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

So, most of this weekend and Monday evening is being spent on eating down the fridge.
Acorn Squash Soup
This soup truly is very peaceful. Simple ingredients and a clear clean taste. The leeks take a long time to caramelize, so I do the rest of the chopping while the leeks are cooking.
Truth be told, this recipe works just as well with any other kind of squash. I have tried this with butternut squash as well. Both the instant pot and the stove top versions work well. In short, it is one of those recipes that leave you with no real excuse not to make a good comforting soup. Especially, on a cooler fall kind of day.
Sauteeing Leeks
A hack I have learned is to use Trader Joe’s Frozen Leeks, when in a hurry, it works really well.
It is worth mentioning that as I postscript I have made this soup with Delicata and Butternut squash as well and it tastes as good as the acorn squash version. And the instant pot variation is in the notes. Once you try it you will realize why this is my new go to kind of variation.
Some other interesting takes with squash included butternut squash with mustard seeds and then roasted squash and cauliflower.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
Creamy Leek and Acorn Squash Soup

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: Serves 4

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

  1. Roast the squash in a 350 degree oven for about 30 minutes. Cool. Cut into half, remove the seeds and scoop out the flesh.
  2. While the squash is cooking, Heat the olive oil and add in the cumin seeds and wait for them to sizzle.
  3. 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.
  4. At this point add in the ginger, garlic, rosemary and thyme and cook for another minute.
  5. Add in the squash and mix well and stir in the salt and the water and simmer for 10 to 15 minutes
  6. Cool slightly.
  7. 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.
  8. This recipe yields a pale, thick and very satisfying soup.
  9. 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!

https://spicechronicles.com/creamy-leek-acorn-squash-soup/

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