Chef Katie's Butternut Squash And Leek Soup

When the temperature drops and it begins to get darker earlier, our bodies start to crave warm comfort food. It makes sense then that a hearty soup is such a satisfying meal in the fall, as it soothes both the body and the mind. With fall comes a bounty of produce, like butternut squash, that make the perfect soup ingredients.

Why I Love This:

Butternut squash is a virtual storehouse of nutrients. Unlike summer squash (zucchini, crooknecks, pattypans), winter squash has had a lot more time to develop and pump itself full of vitamins and minerals throughout its lengthy life on the stem. We’re talking oodles more vitamin A (in the form of beta-carotene), vitamin C, manganese, potassium, and even some extra dietary fiber thrown in.

Ingredients:

• 2 tbsp olive oil

• 1 cup leeks, chopped (wash carefully)

• 1 carrot, diced

• 1 celery stalk, diced

• 1 small clove garlic, minced

• 1 butternut squash, peeled and cut into cubes (frozen cubes works well here)

• 32 oz vegetable stock

• 1 tsp garlic powder

• 1 tsp salt

• 1/4 tsp pepper

• 1 tsp dried dill

• microgreens, goat cheese, or pumpkin seeds to garnish

In a saucepan, heat the oil over medium heat. Add the leeks to the saucepan and saute for 6-7 minutes. Add the carrots and celery and saute for 8-10 additional minutes until soft. Add the garlic and saute for another minute or so being careful not to burn the garlic.   Add the butternut squash, stock, garlic powder, salt, pepper and the dried dill. Cover and simmer for 30 minutes. Remove from the heat and allow to slightly cool. Puree all the soup ingredients in a blender. Serve and top with the microgreens, goat cheese or pumpkin seeds,