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2 tablespoons butter or olive oil
2-3 leeks, sliced into rounds
1 fresh seasonal butternut squash, peeled, seeded, and cut into chunks
Chicken stock or filtered water to cover
1 bouquet garni
½ cup cream, crème fraîche, or yogurt; or 1 cup buttermilk or half and half
Salt and pepper to taste
Crème fraîche or yogurt, for garnish
Finely minced rosemary, thyme, sage, or parsley leaves (or a combination of these herbs); or a grating of nutmeg; or a grind of black pepper, for garnish



  1. Heat the butter or oil in a medium-sized soup pot.  Add the leeks and sauté until soft.
  2. Add the butternut squash, then add stock or filtered water to cover the vegetables by about ½ inch.  Add the bouquet garni and bring the pot to a boil.
  3. Reduce the heat and simmer until the squash is soft.
  4. Turn off the heat and remove the bouquet garni.
  5. Puree the soup with an immersion blender (or in a standard blender), adding the yogurt or other dairy, and plenty of salt and pepper as you blend.  Taste the soup and adjust the seasonings – adding more salt and pepper is it's too bland.
  6. Serve in a shallow bowl with a dollop of crème fraîche (or yogurt) and a sprinkling of herbs, nutmeg, or pepper.

Serves 3-4.

Courtesy Full Moon Feast: "Food and the Hunger for Connection,"  by Jessica Prentice, Chelsea Green Publishing, 2006