Acorn Squash, Butternut Squash & Leek Soup

by Ling @ 23 Oct 2013

Ingredient
1 acorn squash, de-seeded and quartered
1 butternut squash, de-seeded and quartered
30g butter
300g leeks, thinly sliced
600ml vegetable stock
100ml cream
Freshly grated nutmeg, salt and freshly ground
black pepper, to taste
Italian grissini, for garnishing

Preparation
Roast the acorn squash and butternut squash in a preheated oven at 180°C until vegetables are tender for about 40 minutes. Remove the roasted squashes from the oven and scoop out the flesh and set aside.

Melt the butter in a saucepan and sauté the sliced leeks until fragrant. Transfer the sautéed leeks into a food processor together with the roasted squashes and pulse until smooth. Gradually add in the vegetable stock and continue to pulse until well incorporated. Pour the soup back into the saucepan and heat to a simmer. Add in the cream and season with freshly grated nutmeg, salt and freshly ground black pepper, to taste. Ladle the squash and leek soup into each serving bowl. Garnish with the Italian grissini.

Serves 4

Acorn Squash, Butternut Squash & Leek Soup

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