A Delicious, Hearty Soup... and there's no fat!

Every time I make this soup, I think of my sister Wendy.  She gave me this recipe (not sure where she got it) many years ago and it's now on my list of favourites - making many appearances throughout the winter months.  No matter how many times I've had it, it still always amazes me how filling and hearty the soup is - it has so few ingredients, you just wouldn't think it could be so satisfying.  

My partner has taken to mocking me when he sees this soup in the making.  It seems I've said one-too-many-times what still surprises me when I tuck in.  On his first spoonful, he says: "And, can you believe it, there's no fat!"  Well... it's practically true - with only a tiny splash of oil, there is very little fat yet this tasty soup is rich and buttery in flavour.  So I guess I've been a bit of a broken record about it - I'm not one to really watch how much fat is in what I'm eating - but I usually expect rich-tasting foods to taste rich for a reason (fat)!

Wendy's a wonderful and (therefore) very busy mom - so when she shares a recipe, the great thing about it is it's usually guaranteed to be pretty no-nonsense.  And who doesn't like to have those kinds of recipes??

So here it is:

Butternut Squash and Leek Soup:

2 large butternut squash

1.25 Liter (5 cups) chicken or veggie stock

4 Tablespoons Fresh Ginger, finely chopped or grated

2 large leeks (only need the white parts, finely chopped)

Olive Oil

Salt/Pepper

Slice squash in half, scoop out seeds and icky stuff, place on oiled baking tray (sliced side down), and lightly oil and fork (stab a couple times) outer side of squashes (skin side)

Bake at 180C Fan or 380F until you can easily put fork through (about 30-40 minutes, depending on oven or altitude). Let them cool down before handling.

Meanwhile, finely chop the leeks (only the white parts) and ginger

When the butternut squash is cool enough to handle, scoop out from skin

In large soup pot, put 1-2 tablespoons oil on bottom and heat medium high

Add chopped leeks and ginger and cook until softened (not browned) - around 5 minutesAdd the butternut squash and cook for another 1-2 minutes

Add 1 liter (4 cups) stock

Cook for 20 minutes on medium heat

Turn heat off and puree soup (A wand or hand blender is easiest, straight in the pot - but a blender can be used)

Add 250 ml (1 cup) of chicken stock (if needed, if you like the thickness, you can leave as is)

Stir in  1 teaspoon of salt, pepper to taste

And serve with crusty bread
Enjoy!

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And there's no fat!!!

(well, nearly none...)