Squishy Squash Soup

I. LOVE. SOUP. It is one of my absolute favorite foods in the world. I love all kinds--brothy, creamy, stewy (I think I just made that word up!)...you name it, I'll slurp it! Now that the chilly weather is here, I've been making soup like crazy. I have this wonderful cookbook called Blue Moon Soup by Gary Goss.

It has all of these adorable illustrations throughout the book which makes it just that much more spectacular! Look at how cute these are:

Sadly, this book is out of print, but I was able to purchase mine online at a used book site for just a few dollars. One of the unique things about it is that it's organized by seasons, so you can easily get inspired whenever you find yourself in a "recipe rut." (Don't you hate those?!) If you love soup like I do, I highly recommend this book! One of my favorite soup recipes for Fall is Squishy Squash Soup. It's colorful, it's creamy, and oh-so-nutritious! So, without further ado here's how to your very own pot of Squishy Squash Soup:

You Will Need:
--2 T butter
--1 small leek, chopped (about 1 cup)
--1 butternut squash, peeled and cubed
--1 tsp. dry white wine (optional)
--1 pinch nutmeg
--1/4 tsp. salt
--1/2 tsp. pepper
--1 carrot, chopped
1/4 C fresh chives (plus extra for garnishing)
--2 1/2 C milk


Directions:

1. Melt butter in soup pot over medium heat. Add leek, half of the squash, the wine (if using), nutmeg, salt and pepper. Saute for 5 mins. stirring frequently.

2. Add carrot, chives, remaining squash and 2 C water. Stir.

3. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes.

4. In blender or bowl blend or mash half of the soup with the milk until thick and silky smooth.

5. Return the blended soup to the pot and stir. (or, if you prefer a completely pureed soup, use a submersible stick blender to puree)

6. ladle into bowls, garnish with chopped chives and enjoy!

Mmmmmmmm....

Happy Slurping! :)

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Works for Me Wednesday