Creamy Autumn Blend Soup

by Chef Liz

This is a warming and sweet creamed soup, particularly welcome on a cool fall day, but delicious any time of year. Garnish with purchased croutons or try making Toasted Rye Croutons (see below) for an excellent accompaniment. Using leeks as opposed to onions in creamed soups is really a matter of tradition and choice. Since the flavor is more subtle, most chefs prefer to use leeks in many creamed soup varieties to allow the “starring” vegetable to dominate, but onions can certainly be substituted if you like.

2 tablespoons unsalted butter
2 medium-size leeks (white part only), ends trimmed, washed well, and chopped
Small pinch of salt
8 cups low-sodium chicken or vegetable broth, canned or homemade
1 large butternut squash, peeled, seeded, and diced
One 15-ounce can unsweetened pumpkin puree
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1/4 cup heavy or light cream
Pepper to taste

1. In a heavy-bottomed soup pot, melt the butter over medium heat, then add the leeks, sprinkle with the salt (this will help to keep them from browning and enhance their flavor), and cook, stirring, until the leeks are soft and translucent, about 10 minutes. Do not brown.

2. Add the remaining ingredients except the cream, bring to a simmer, and allow to cook, uncovered, until the squash is fork tender, and the liquid has reduced somewhat, 15 to 20 minutes. Add the cream, stir to combine, and remove from the heat.

3. Carefully transfer the hot soup in batches to a blender and process until smooth. Transfer to a clean pot or soup tureen. If using an immersion blender, carefully puree in the soup pot to the desired smoothness. If the consistency is too thick, add a little more broth, cream, milk, or water. Taste for salt and pepper and adjust as necessary. Serve piping hot.
Makes 4 to 6 servings

Toasted Rye Croutons

Unlike many traditional croutons, which are baked with oil or butter, these are merely toasted and well suited to soaking up your delicious and creamy soup without the added grease.
Cut one unsliced rye bread loaf (seeded or unseeded) into one-inch cubes and bake in a preheated 400 degree oven on an ungreased baking sheet until lightly golden and dry, 10 to 15 minutes. Shake the sheet occasionally to evenly brown. Let them cool completely before storing. They will keep for several days in an airtight container and make nice additions to salads as well.