Autumn Squash Soup With Orange Zest and Nutmeg
Date: Oct. 13th, 2018 - 1:00 PM
1 tablespoon unsalted butter
2 leeks, white and tender green parts only, thinly sliced
1/2 teaspoon grated orange zest
2 small butternut or acorn squashes, peeled, seeded, and cut into 1/2-inch pieces
1/4 teaspoon ground nutmeg
4 cups vegetable stock or low-sodium chicken brothkosher salt and black pepper
How to Make It
Melt the butter over low heat. Stir in the leeks and cook until softened, 4 to 6 minutes.
Add the zest, squash, and nutmeg and cook for 2 minutes.
Add the stock and bring to a boil. Simmer over medium heat, covered, until squash is tender, about 15 to 20 minutes.
Puree in a food processor or blender in two batches. Season with ½ teaspoon salt and ¼ teaspoon pepper.
