If you are anything like us, when autumn comes along, we start thinking of soups. This soup is one of our all-time favorite comfort foods for this time of year. We have made it many times, and after several variations, we think we have perfected this classic recipe. It is very easy to make and can be done within about an hour, plus it scales easily and reheats well.
- 1 medium-large butternut squash, peeled, seeded, and cut into cubes
- 1 small red russet potato, peeled and cubed
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 5-6 large cloves garlic, minced
- 1 medium leek, cleaned and chopped (white and light green parts only)
- 1 onion, diced
- 32 oz chicken stock (you can replace with vegetable stock if you must)
- 1/2 tsp ginger root, minced
- 2 tbs olive oil
- sea salt
- fresh ground pepper
- crumbled blue cheese
To save yourself trouble, cut up all of the vegetables first. In a dutch oven or soup pot, heat the olive oil, and stir in the onion, garlic and leeks, and sautée until they become translucent, about 3 minutes. Stir in the carrots, celery, squash, and potato, and salt and pepper to taste. Simmer on medium heat for about 5 minutes, stirring regularly until soft. Add the stock, stir everything, and then simmer on medium-low heat for about 30-35 minutes, until everything is soft. Transfer everything into a blender, purée, and pour back into the soup pot. Add in the ginger, and salt and pepper again to taste, and simmer covered for 5 more minutes. (It can be kept on low heat for a while if you are not ready to serve yet . In fact, longer seems to make it taste better). Serve hot, and sprinkle blue cheese on top as a garnish. You can also add a slice of pear.