Butternut Squash and caramelized leek soup

Butternut squash soup is the ultimate comfort food. And why not? It's scrumptious, easy to make, deceptively impressive and wholeheartedly satisfying - all while ensuring your daily dose of vitamin C, what more can you ask for as winter gallops closer? Butternut squash soup is a little overdone, I'll admit, but this slight spin on an old classic revamps it and adds a certain je ne sais quoi that's enough to cause me to fall in love all over again. Simple leeks do the trick. My friend Anais is a butternut squash aficionado and even she conceded that this one was a keeper. Try this and I promise, your appreciation for butternut squash will never be the same again...

Butternut Squash and Caramelized Leek Soup

• 1 medium/large butternut squash
• 1 medium onion
• 4-6 cloves of garlic
• 2-4 tbs olive oil
• a few sprigs of thyme or rosemary
• 4 leeks
• approx 2 cups white wine
• approx 4 cups chicken or vegetable stock
• salt
• pepper
• Tabasco
• nutmeg

Preheat oven to 375-400 degrees F. Cut off stem and base of squash and halve squash lengthwise (careful not to cut yourself! It slips...). Scoop out seeds.

Peel and halve onion, crush garlic and peel. Place on baking pan and rub inner flesh of squash with 1-2 tbs olive oil, some salt and pepper, and remove thyme or rosemary leaves from sprigs and sprinkle over inside of squash. Place half of onion and a few cloves of garlic in each inner bulb (where the seeds were), turn squash over, and bake 45-60 minutes or until very soft when pierced with a knife.

Cut off the stem 

Cut it down the centre (as evenly as possible) - Sometimes I give it a nice THWACK! against the counter to make it easier, careful not to cut yourself!

Scoop out seeds/guts

Halved onion and coarsely chopped garlic

Butternut squash with onion, garlic, oil, lemon thyme, salt and pepper (flip them to be cut-side-cown while baking)

While squash is baking, cut white and light green portions of leeks in 3-4 mm disks. Heat 1-2 tbs of olive oil in a pot and add leeks, cooking until browned (keep at a lowish heat to caramelize!). Add about 1/3 cup of white wine after about 7 minutes, scraping up brown bits, and allow leeks to cook at low heat for several more minutes until soft and fragrant.

Leeks - use white and very light green portions

Cook leeks and olive oil over medium or medium-low heat until caramelized and soft

Deglaze pan with white wine and cook down

 Scoop out squash, garlic and onions adding to pot. Add about 1 cup of stock, and puree in food processor in batches, or with handheld mixer in pot until smooth (if using handheld mixer, you might need to add a bit more stock).

Scoop out soft squash, onions and garlic

Scooped goods back in pot 

Return soup to pot. Add remaining 3 cups of stock, about 1-1 1/2 cups of wine, a splash of Tabasco and about 1/4 -1/2 tsp of nutmeg. Stir, and let cook until alcohol evaporates and soup is warmed through, about 10 minutes. Add salt and pepper to taste.

Pureed soup returned to pot. Adding the good stuff (wine!)

Of course, SALT!

 Garnish with chopped parsley or cilantro. Serve! Always delish with a fresh baguette and stinky Quebecois or French cheeses.

Finished product with a garnish of parsley