It’s colder than a polar bear’s toenail outside, so we went looking for something that would warm us from head to foot. Initially, we though a sack of mozzarella sticks from White Castle would do the trick, but we had a feeling that we could find something far healthier. Poached from The Greedy Gardener, this Winter Squash Soup recipe is guaranteed to keep you toasty and healthy all winter.
Winter Squash Soup.↓
• Squash, peeled, seeded and cut into cubes.
• Leeks, washed and sliced.
• Milk and vegetable stock.
• Butter and olive oil.
• Bay leaves.
In a heavy pot over a gentle heat, melt a good knob of butter and a slug of olive oil, then add the leeks.
Stir and cook until soft, being careful not to let them burn.
Add the squash and a couple of bay leaves, fresh if you have them, and stir well.
Add a mix of half milk, half stock until the vegetables are well covered. Bring to the boil, then cover and simmer until the squash is completely soft.
Allow to cool slightly, fish out the bay leaf and puree until smooth, adding a little more milk and/or stock if it’s too thick. Put back in the pan and heat through, seasoning with salt and black pepper.
You can add a swirl of cream or creme fraiche to serve and eat with lots of crusty bread.
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