Hot, Hearty Soup

Try this super simple squash soup to warm up a cold fall night.  It worked for me.  Really filling, too.

2 butternut squash, peeled, seeded & chopped
3 leeks, chopped
3 carrots, peeled
3 ribs celery, chopped
2-3 Tbsp. (each) butter & extra virgin olive oil

In large saucepan, saute vegetables with butter & oil for 15 minutes, until slightly softened.  Then add several sprigs fresh thyme & sage and enough cooking stock to cover vegetables.  Simmer until soft.  Remove any hard thyme stems.


In batches, puree in blender or food processor.  Add plenty of pepper, then salt to taste.  Garnish with herbs and/or parmesan if you're feeling fancy.

*I added toasted fennel seeds to the mixture before I pureed for added depth of flavor and complexity.