Well, I made my last batch of salsa verde last weekend. Meanwhile autumn produce is crowding out the last of our summer favorites. Squash, apples, and sweet potatoes are taking over where tomatoes, melons and peppers dominated just a few weeks ago. Our cooking has had to change with our changing ingredients.
I made a soup the other night, intended to make good use of those items that I had in abundance, that turned out even more flavorful and satisfying than I had imagined. And like the good sharer I am, I will pass it along to you. 🙂
Potato Squash Soup
2 small butternut squash
5 small potatoes
3 leeks, the whites chopped
5 cloves garlic, chopped (discard the tougher green portion)
4 T butter
1 cup vegetable broth
1/4 cup cream
Salt and pepper
*Cut squash in half. Remove seeds and place on baking sheet, cut side down.
*Bake at 350 degrees until tender, about 20 minutes.
*Peel and chop potatoes. Place in pan with water and bring to a boil. Cook until tender.
*Saute leeks in butter until they begin to soften. Add garlic. Continue to saute until tender, but not browned.
*Remove squash from oven. Allow to cool so that you can comfortably handle it. Scoop the flesh froom the peel.
*Combine the cooked vegetables with broth and cream in food processor or blender. Blend to desired consistency. You may use a bit more or less of the liquids, to achieve your desired consistency.
*Season with salt and pepper to taste.
*Savor the flavors of the season.