Chilly nights call for warm soups. After a recent trip to the Mississippi Delta, a stop in Turnrow Books Cafe where they were serving squash and leek soup inspired this new recipe. I used yellow squash, but you can use any squash.
Squash and Leek Soup, serves 4-6
3 Tbsp olive oil
2 leeks, white and light green parts only, cleaned and finely chopped
6 small to medium yellow crookneck squash (a little over a lb)
2 garlic cloves, minced
4 cups chicken or vegetable broth
2 Tbsp finely chopped fresh chives
1 cup milk, or 1 cup almonds for vegan recipe
2 tsp fresh lemon juice
Salt and freshly ground pepper, to taste
Fresh chives or cilantro, to garnish
In a soup pot over medium heat, warm the olive oil. Add garlic and saute until translucent. Add the leeks and sauté until softened, about 5 minutes. Add the squash and sauté until golden brown, about 4-6 minutes more.
Add the broth and cook until the squash is very tender, about 12 minutes. Remove from the heat. In Vitamix blend on high until smooth. Add milk (or almonds) and lemon juice. Blend on high until smooth. Season with salt and pepper. Gently reheat the soup over medium-low heat.
Garnish with chives or cilantro. Serve immediately. Serves 4 to 6.