The latest Vegetarian Times (Nov./Dec. 2010) has a vibrant cover picture of a winter squash, leek, and apple soup. Its funny that while looking for a recipe that would use up some leftover butternut squash in my fridge (I generally look at cooking magazines from back to front), I completely skipped the page with the cover picture recipe and didn't realize it existed until I put the flipped-through magazine back on my counter top. Then, upon seeing the cover, it clicked in my head that there was a recipe that I could in fact use from this latest issue!
Unfortunately, the Vegetarian Times has not yet put the recipe on their website, but I did make a number of modifications that I will record here. First, the recipe calls for red kuri, but given that I already had some cubed butternut squash, I decided to use that instead. Second, I messed with the ratios called for by the recipe a bit to fit the ingredients I had on hand, and ended up using the following main ingredients:
- 1/2 of a medium butternut squash, peeled and cubed
- 1 leek, using both the white and light green parts
- 1 McIntosh apple, peeled, cored and cut into eighths
- 1 sage leaf, chopped
Finally, I was out of white wine, so I omitted that and used 3 cups of homemade vegetable stock instead of the 6 called for in the recipe given that I was using significantly less butternut squash. The result was probably a bit sweeter and watery than what the original recipe would produce as I retained the same amount of apple and probably used slightly more stock-to-squash. I definitely will be making this soup again — it was SO easy, filled me up without making me feel heavy, had nice sweet and savory flavors, and did not get boring as I continued to eat the leftovers!
p.s. Don't get confused by the zested orange in the picture — I was making Orange Chocolate Chip Cupcakes at the same time I was making the soup, and just thought it would provide a nice accent to the picture. My next blog post will probably be about the cupcakes, so stay tuned!
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