Butternut squash and sweet potato give this soup its smooth texture. Leeks provide the base, while small amounts of warm spices and a final spoonful of cider vinegar keep the flavor from being only sweet. Pumpkin seeds and pomegranate are optional finishing touches.
Makes approximately four to six servings.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 medium-large leeks, white and light-green parts only, cleaned and thinly sliced, about 3 cups
- 1½ teaspoons sea salt, divided, plus more to taste
- 1 medium-large butternut squash, about 2½–3 lb before preparation, peeled, seeded and cut into approximately 2 cm cubes, about 7 cups
- 1 large sweet potato, about 350–450 g, peeled and cut into approximately 2 cm cubes
- ⅛ teaspoon cinnamon
- ⅛ teaspoon freshly grated nutmeg
- A pinch of ground cloves
- About 7 cups low-sodium vegetable stock, divided
- 2 tablespoons brown sugar
- ⅛ teaspoon freshly ground black pepper, plus more to taste
- 1 teaspoon cider vinegar, plus more to taste
- Toasted pumpkin seeds and pomegranate arils, optional, for serving
- Crème fraîche, Greek yogurt or thinned sour cream, optional, for serving
Optional dairy toppings contain milk. Check the stock's ingredient list for allergens and for suitability if preparing a vegetarian meal.
Method
- Soften the leeks. Heat the olive oil in a large soup pot. Add the leeks and ½ teaspoon of the salt. Cook for about 5 minutes, stirring, until softened without browning.
- Add vegetables and spices. Stir in the squash, sweet potato, remaining salt, cinnamon, nutmeg and cloves. Cook, stirring, for about 3 minutes.
- Simmer. Add 6 cups of the stock, the brown sugar and black pepper. Bring to a boil, then reduce the heat and partly cover. Simmer for about 30 minutes, checking that the squash and sweet potato are fully tender. Give them more time if necessary.
- Blend safely. Take the pot off the heat. Use a suitable immersion blender according to its instructions, keeping the blending head immersed to limit splashing. If using a jug blender, follow its manufacturer's instructions for hot liquids; do not put hot soup into a sealed blender that is not designed for it.
- Adjust the soup. Return to moderate heat if needed. Add ½–1 cup of the reserved stock to reach the consistency you want. Stir in the cider vinegar, then taste and adjust the salt, pepper or vinegar.
- Serve. Ladle into bowls and add the optional seeds, pomegranate or dairy topping.
A smooth soup needs tender vegetables
Blending is easier when the vegetables are completely tender. Check a larger cube before switching off the heat rather than relying only on the clock. Add the reserved stock gradually so you keep control of the final thickness.
Cool leftovers promptly in shallow containers and refrigerate. Do not leave a large pot cooling on the counter for hours. More recipes and preparation lessons are in ShamsMag Cooking.
Editorial source
Adapted from the owner's Monir Chef archive, post 10706. Cover: AI-generated illustration.
