Butternut Squash and Leek Soup

It's officially cold here in Boston and last week I was craving a creamy, wholesome soup.  I got the idea for this soup from my Potato and Leek Soup recipe.  It came out delicious and I ate it for lunch for the next two days.

Butternut Squash & Leek Soup
Ingredients:
1 medium butternut squash- peeled, seeded and cubed

2 large leeks, light green and white parts only

2 tablespoons of EVOO

1/4 cup of dry white wine 

1 teaspoon of dry thyme

1 teaspoon of dry rosemary

2 bay leaves

6 cups of vegetable broth

1 teaspoon of salt

1/2 teaspoon of ground black pepper

1/4 teaspoon of curry powder

Rinse the leeks and cut them in half lengthwise.  Then cut them into 1/4 inch pieces.  Coat the bottom of a large stockpot with the EVOO and add the leeks. Sweat the leeks until they are soft (about 3-5 minutes).  Then add the white wine and sweat a little longer (about another 1-2 minutes).

While the leeks are sweating, peel and dice the butternut squash and cut  into small cubes.  Add the squash to the stockpot and make sure they are coated well with the wine/EVOO mixture.  

Add the rosemary, salt, thyme,and black pepper.  Then add the stock and bay leaves and bring it all to a simmer.  Cook for 20 minutes or until the potatoes are soft.  

Using an immersion blender , process the soup until it is smooth.  Make sure there are no chunks.  I usually run a fork through it to make sure that I have gotten all of the chunks of squash.  Let it cool for about 10 minutes. Then add the curry powder and blend again.  Add more salt and pepper to taste.  Enjoy!