Are you looking for a hardy, delicious lunch idea? This Harvest soup garnished with freshly ground pepper, a dollop of sour cream and finished with chives fits perfectly. The rich creaminess of the soup, will leave you wanting more!
Leek and Acorn Squash Harvest Soup
When garnishing individual portions make sure to finely chop your chives, I left them whole only for presentation purposes.
Leek and Acorn Squash Harvest Soup
Delicious Hardy Vegetable Soup
Ingredients
- 1/2 cup butter
- 1 Spanish onion medium, chopped
- 3 leeks only white part chopped
- 6 large potatoes i used Yukon gold, diced
- 2.5 cups Acorn Squash chopped in small pieces
- 4 large carrots peeled, and chopped
- 5-6 cups chicken stock or vegetable stock depending on your pot size
- 1/2-1 cup of 35% cream depending on how rich you want your soup
- Salt-tt
- Fresh Ground Pepper- tt
- Chives- garnish
- Sour Cream-garnish
Instructions
- In a large stock pot melt butter add onions and leeks until softened but make sure not to brown them.
- Stir in potatoes, carrots and squash, cook out for another 2-3 minutes. Make sure to stir continuously so your vegetables do not stick to the bottom of the pot.
- Pour in stock, and cover while simmering for about 20 minutes or until vegetables are tender.
- Using an immersion blender, turn off burner and blend your soup, until it resembles a puree. Return the pot to heat and stir in tempered cream. Season with salt and pepper.
- Garnish your individual portions with a sprinkle of chives and a dollop of sour cream.
