This thick, yet light soup that needs no cream, is one of my favourites for Fall, but perfect for any time of year.
1/4 cup corn oil or butter
2 carrots peeled and sliced
1 leek cleaned and sliced
2 pounds butternut squash fresh or frozen, diced
7 cups chicken broth (or vegetable broth)
1 bay leaf
Three whole peppercorns
Salt to taste
½ cup diced yellow squash
½ cup diced English cucumber
2 tablespoons honey
In a thick-bottomed pot, heat oil or butter. Saute carrots, leek, and Butternut squash until soft. Add chicken broth, Bayleaf, and peppercorns. Bring to a boil this should take about 10 minutes constantly stirring to avoid sticking.
Force through a coarse strainer. Or for very smooth soup pour into blender and purée — salt and pepper to taste.
Blanche yellow squash and cucumber in hot water until tender, about three minutes, drain and set squash and cucumber in individual soup bowls.
Add honey to soup, stir, and pour soup over vegetables. Serve hot.
Back Roads and Country Cooking by Sara Waxman
Sara Waxman, OOnt, is an award-winning restaurant critic, best-selling cookbook author, food and travel journalist and has eaten her way through much of the free world for four decades, while writing about it in books, newspapers and magazines. She is the Editor in Chief of DINE and Destinations magazine.