We must have pissed off the rain Gods:
Saturday morning rain – outside the kitchen window…
…and outside the front door.
It was bad enough to cancel my long-planned bicycle ride down the Santa Ana River Trail, but not bad enough to detour through the Saturday Farmers’ Market in Irvine. My loot this week included Maui onions (great in chicken pot pie last night) and leeks, included in lunch below.
Weather-wise, we’re stuck somewhere between autumn and spring. It’s appropriate then, that this butternut (autumn) – leek (spring) soup hits the spot. Hope you’re staying dry, wherever you are. [K]
Roasted Butternut and Leek Soup, garnished here with a touch of cream.
Roasted Butternut and Leek Soup
~ Makes ~
4 1-cup servings
~ Ingredients ~
- 1 2 lb. butternut squash
- 1 tbsp. olive oil + salt and pepper
- 1 leek
- 1 tbsp. olive oil
- Pinch thyme
- Pinch rubbed sage
- 2 ½ cups garden chicken stock
- Salt and pepper, to taste
~ Preparation ~
Preparation Time: 1 hour
Preheat oven to 375º F. Line cookie sheet with aluminum foil. Slice butternut squash in half lengthwise and scoop out seeds. Brush flesh with olive oil, sprinkle with salt and pepper, then lay skin-side up. Brush skin with more olive oil, and roast for 45 minutes. With fifteen minutes left to go on the roasted squash:
Slice leek in half lengthwise. Rinse clean, then thinly slice crosswise. Sauté in pan with olive oil over medium heat for 10 minutes. Add thyme and rubbed sage. Once leek is cooked, add chicken stock, and simmer.
Once butternut squash is roasted, scoop out the insides and add to leek and stock mixture. Salt and pepper to taste and serve immediately.
Nutrition content per cup: 76 calories, 11g carbs, 1g protein, 3.5g fat, 0g fiber
Cost per full serving: $0.81 – $1.28
Source: Rustic Garden Bistro
Mopped up with a little garlic bread, also purchased from the Irvine Farmers’ Market.