I've been in a big soup mood recently. It probably helps that it's been quite rainy. I would post a picture of the Leek Soup and the Butternut Squash Soup that I've made this past week, but pictures of soup just turn out to look...well, soupy. Besides their un-photogenicness, they taste amazing. If you're in a soup mood and are looking to make something scrumptious, I have the perfect recipes. I had made the leek soup previously, but made my own recipe this time. I love a 2nd time making something, I think it comes out better because of experimenting. My husband hates squash. I let him eat a bowl of the butternut squash soup before telling him what was in it. The 2nd bowl he enjoyed, but complained about any chunk that might be a piece of squash. Just so you know, that the soup disguises itself well.
6 cups water
7 bullion cubes (or use 6 cups chicken broth)
4 yukon gold potatoes (I gave them a rough peel), small diced
Boil these three together in a pot until the potatoes are tender. Meanwhile, in a frying pan add:
3 leeks (rinsed well and sliced about 1/4 inch or less)
1/2 cup butter or margarine
Season to taste. Once the leeks are tender, add them to the pot of potatoes and broth. Adjust seasonings. Add:
2 cups milk
Heat to a boil. Thicken with a flour and water mixture if necessary.
The buttery flavor of this warm soup is perfect. It is a great comfort food paired with crackers or homemade bread.
Butternut Squash Soup
from The Mormon Family Cookbook
1 butternut squash (I used 2)
2 onions, quartered
2 carrots, sliced (I used 4)
3 celery stalks, chopped (I used 5)
1/2 tsp salt
1/4 tsp thyme
1 cooked meaty ham bone (I used 1 cup cooked cubed ham)
2 cups hot water (I did 3)
3 cups chicken broth (I did 4)
Peel, seed, and cut up squash into 1-inch cubes. In a heavy saucepan, combine all ingredients except parsley. Cook for about 30 minutes, or until vegetables are tender. Remove hame bone. Whirl soup in blender container in batches. Remove meat from bone add pieces to blended soup. Adjust seasonings. Garnish with parsley.
This would be delicious without the ham for a vegetarian-style soup. One thing I learned from making this recipe - you have to vent your blender lid when blending hot things or it explodes all over your kitchen.