When it comes to weeknight dinners, I'm an unabashed soup fan. Sure, it might take slightly longer to simmer up than a pot of pasta, but by and large it's a hands-off affair, and few foods soothe the soul better after a hectic day.
Smooth, creamy (without being heavy), and subtly sweet, this iteration will be entering my rotation throughout the Fall and Winter months, and I encourage you to do the same.
Keep reading for the seasonal recipe.
Like many pureed soups, this seasonal soup gets even better with age, and is therefore an excellent candidate for leftovers — I've been brown-bagging mine in a thermos for a revelatory office lunch.
Adapted from Food52 Ingredients 2 tablespoons unsalted butter Directions Serves 4-6. Notes:
Creamy Butternut Squash Soup
1 large leek, thinly sliced and cleaned (about 1 cup)
1 3- to 4-pound butternut squash, peeled and roughly cubed
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon freshly ground black pepper
Kosher salt, to taste
3 tablespoons dry sherry, plus more to finish
2 to 3 cups chicken or vegetable stock
1 cup whole milk
2 tablespoons heavy cream, plus more for garnish
Sherry vinegar, to finish
Adapted from Food52
2 tablespoons unsalted butter