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- Leek & Butternut Squash Soup
- Serves 8
- This easy recipe from "Allergy-Free Cookbook," by Alice Sherwood, looks ahead to fall.
- * 1 good-size butternut squash
- * 1 tablespoon nut-free flavorless vegetable oil
- * 2 tablespoons butter or dairy-free spread
- * 2 leeks, white parts only, finely chopped
- * 11/2 teaspoons curry powder
- * 1/2 teaspoon ground cumin
- * 41/4 cups vegetable stock
- * 1 teaspoon molasses or dark brown sugar
- * Salt and freshly ground pepper to season
- * 2 tablespoons chopped fresh cilantro or parsley
- * 3 tablespoons light cream or soy cream (see Note)
- * Optional garnishes
- * Heavy cream
- * Chopped parsley or cilantro
- * Toasted pumpkin seeds
- * Crumbled fried bacon
- Instructions: Preheat the oven to 375°. Halve the butternut squash lengthwise and scoop out the seeds. Brush the cut surfaces with the oil and bake face down on a baking sheet for one hour or until the flesh is soft. When cool enough to handle, scoop out the pulp and discard the skin.
- Melt the butter in a heavy-bottom pan. Add leeks and cook gently for about 3 minutes until softened, but not browned. Add curry powder and cumin and cook for 1 minute.
- Add roasted squash, stock and molasses. Season lightly. Bring to a boil, reduce heat, cover, and simmer for 20 minutes.
- Puree in a blender or food processor until there are no lumps. You may need to do this in two batches. Return soup to the saucepan. Stir in the chopped cilantro and the cream. Taste and re-season, if necessary. Reheat but do not reboil. Ladle into warm soup bowls, season to taste with salt and pepper and garnish lavishly with swirl of heavy cream, chopped parsley, pumpkin seeds or crumbled bacon.
- Note: Look for soy cream at natural food stores.
- Per serving: 120 calories, 3 g protein, 17 g carbohydrate, 6 g fat (2 g saturated), 11 mg cholesterol, 539 mg sodium, 4 g fiber.
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