This velvety, rich soup can be made in a variety of variation. Add your favorite protein, fresh herb or crunchy topping to change it up to suit your mood.
1leekwhite and light green only, washed and sliced thin
1Tbspvegetable oil
1Tbspbutter
1Tbspgolden brown sugar
1/8tspfreshly grated nutmeg
1cinnamon stick
2cupsmore or less chicken or vegetable stock
1cupheavy cream
salt and pepper
garnish of your choice, including black beans, pumpkin seeds, chopped chives, creme fraiche, etc, optional
Instructions
Preheat oven to 375°F. Place squash, cut side down, on an oiled baking sheet. Bake until squash is very soft, 45 - 50 minutes. Allow squash to cool slightly then scoop out the flesh, discarding the skin.
While squash is roasting, heat the butter and oil in a large heavy pot over medium heat. Sweat the diced onion until translucent. Add brown sugar, nutmeg, and cinnamon. Cook over low heat until brown sugar is melted.
Add squash, chicken stock, and cream. Bring to boil. Reduce heat to medium-low. Simmer 20 minutes. Discard cinnamon stick.
Working in batches, purée the soup in a blender (make sure the lid is vented to prevent steam explosion). Return soup to a pot. Bring to simmer, season with salt and pepper. Thin with stock if necessary. Portion into bowls and add your preferred garnish. Serve hot.