Pick Up The Fork

A Serious Eater's Guide to Buenos Aires and Beyond

Healthy KickMyAss Recipes: Roasted Butternut Squash, Leek and Garlic Soup

Posted on

No one wants to read a food blog where the writer obsesses about being a calorie-counting fatty. But after a nonstop eatvacation, I’m on a health kick, trying hard to put down the pork and get my culo into shape. I’ve gotten a trainer where I’ll go from my sedentary-marroc-cerealitas munching routine to getting my ass to be strongly whooped. So with soup season in full moon, and my new canasta from La Barata del Central in hand, I thought I’d roast up some of the good shit and soup the hell out of those vegetables.  

My oven has three settings: heavy flames, burning, or luke warm. You learn to deal, light that match, crank that gas, hold that stick in the oven hole (while simultaneously holding onto the gas). Didn’t work? Nope. Try again. With gas-filled teary eyes, repeat until successful combustion and pre-heat to high.

Slice the squash in half either length wise or into slices. You’ll need to use a sharp cutyofingersoff knife to dig into this thick bad boy. Scoop the insides and save the seeds for toasting, they make a great garnish or crunchy snack. Then pop those bad boys in the oven until golden brown, puré that shit, and combine with stock for a soupy delight.

Directions:

  1. Brush the butternuts with olive oil and sprinkle with salt, bake for 30 minutes or until golden brown.
  2. While baking, slice up the garlic and leeks, quickly sauté it in 1 tablespoon of olive oil and let it sweat, making sure it doesn’t brown. Set aside.
  3. Get a big pot and make 4-5 cups of chicken or vegetable stock, keep it simmering.
  4. Puré the butternut squash, pulsing dat bitch until extra smooth. You can add 1/2 cup of stock so it becomes more soupy consistency. *Note: if you like your soup extra smooth, add the leeks and garlic to the processor and puré it. I like the leeks and roasted garlic all chunky in the soup, so I don’t process it.
  5. With a rubber spatula, add the puré mixture to the soup pot and stir until blended. Heat that baby up, add salt and pepper to taste, serve with some parsley, and eat.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 3 leeks (sliced)
  • 4 cloves garlic (sliced thinly)
  • 1-2 roasted butternut squashseses, brushed with tiny bit of olive oil and sprinkled with salt from the sea
  • 4 cups chicken or vegetable stock
  • Salt & Pepper
  • Parsley (optional) 

 

Author: ForkYou

EAT IT:

Comments

Comments

  1. You shold try to do a very similar soup with butternut squash, 1 red onion, a couple of chilies and a piece of ginger. I fry everithing in a pan untill it’s just a little burnt and then add the stock.
    Hope you like it!
    Regards

  2. I make something similar and like to add chickpeas for some extra protein if I don’t feel like eating meat that day, and some roasted eggplant just cause that shit’s delicious.

  4. Deliciosa, acabo de hacer y las instrucciones son clarísimas, me salió bárbara (un poco menos vistosa, pero rica igual!)
    Gracias!!

  5. How do you tell which is butternut squash? i feel like everyone here calls every type of squash, calabaza, is there a specific name that i am not aware of or how to spot the difference?

  6. My best friend worked at Williams-Sonoma for several years and was using one of their top of the line knives and accidentally cut herself. The knife was so sharp that she didn’t even notice she had cut herself til she saw blood. Lots of it. Soooo moral of the story….actually, there is none, i just wanted to tell a weird story that was related to cutyofingeroffknives. Sorry for wasting the past 22 seconds.

    Also, my quarter-life crisis has made me have the sudden urge to cook up a storm alldayerrryday, so imma shamelessly stalk your blog and look for yummy recipes.

    Great post!

    • 22 seconds well spent. When my mom reads this comment she will write me an email and tell me to be careful while cutting.