Butternut Squash Soup
Article by:
Chef Larcher |
2 min read
Serves four
4 cups diced butternut squash
1 celery stalk, minced
1 leek, minced
½ onion, diced
2 cups chopped leeks
¼ teaspoon fennel seed
⅛ teaspoon cinnamon
2 cloves garlic, minced
1 potato, diced
3 tablespoons yeast flakes
1 pinch dry sage
1 small bay leaf
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1 tablespoon tarragon
¾ teaspoon kosher salt
2 tablespoons olive oil
5 cups water
Steps
- Make the soup: In a saucepan, bring the water to a boil.
- Add the butternut squash, potato, garlic, and all seasonings except tarragon.
- Bring to a boil, then reduce heat and simmer covered for 30 minutes or until the squash is cooked and soup has a nice consistency.
- Add the tarragon and cook for five more minutes.
- Serve immediately.
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