Butternut Squash & Leek Soup
Posted January 22, 2010 by Marc Gottlieb
Prep Time 25 min Cook Time 60 min Ready Time 1 hour, 25 min Servings: 10

Ingredients

  • 100 grams butter
  • 200 grams onion diced
  • 300 grams leeks sliced thin
  • 1 whole butternut squash peeled and cubed
  • 100 grams beet diced
  • 1 tablespoon kosher salt
  • 1 tablespoon brown sugar
  • 1 turmeric
  • 1 teaspoon corriander ground
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon cayenne pepper

Directions

1) Sweat the onions and the leeks in the butter. 2) Add butternut squash and beet. 3) Add 3 liters of water. 4) Add seasonings. 5) Cook 45 minutes on medium-high heat. 6) Smooth the soup using an immersion blender. 7) Return to boil. Cook 15 minutes.