There is nothing better than some warm soup on a cold winter day! Making a soup does not get much easier than this roasted squash and leek soup that is a staple in our home. Even the kids love the mildly spicy taste of the garlic and the leeks.
When I was at Whole Foods last night I grabbed four acorn squash and two leeks. Really, besides some garlic powder and water that is all that is needed to make this soup!
The instructions are pretty darn simple as well! Preheat your oven to 350F.
Cut the acorn squash in half, use a spoon to scoop out and discard the seeds.
Flip the squash cut side down and place on a baking sheet. I prefer parchment paper to keep things clean. Place the squash in the oven at 350F for 45-50min.
Once the squash are roasted, carefully using an oven mitt and a fork flip them over and allow them to cool enough to handle.
Rinse off the leeks and peel off the outer leaf. Slice into 1/4" rounds and then place in a colander to rinse well. Leeks are yummy however the critters are dirty and messy and need to be rinsed off very well. Warm up some olive oil in a pan, and once they are rinsed sauté them in the warm oil until they are lightly cooked. Sprinkle on some garlic or ginger to taste.
Now that the squash should be cool enough to handle, take a spoon and scoop them into your blender. I prefer to use my Vitamix. Add in the sautéed leeks on top and water as needed to blend. You can also use a stock if you wish, chicken or vegetable stock would work great. I added about a cup of water to get things a nice, soupy texture.
Once it is all blended, serve and enjoy! Feel free to mix things up and add salt or pepper as desired.
Do you have a favorite winter soup recipe? I'd love to try it so please comment or link up below!