As a last hurrah to winter dinners, I threw this soup together with what we had in our refrigerator and pantry. Toasty, buttery, and filling, it hits the spot, and I recommend eating it with a good piece of hot crusty bread. I find that butternut squash has a much better texture than sweet potato. I honestly don't know what made me think to add the toasted sesame oil, however it was a perfect balance; it added a surprise element to this otherwise classic soup.
My mother is the soup champion. I don't think I ever had the same soup twice growing up; every time it was something different and equally as delicious. When I'd remind her about one I particularly liked she could never remember how she made it. Soups are the easiest things to throw together, and sometimes the most impressive.
3 leeks, washed and small chopped
5 garlic cloves, minced
2 tbs olive oil
5 cups of water
2 medium butternut squash, peeled and medium diced
1/3 c chicken consomme
3 tbs kosher salt
1 tbs coarse black pepper
1/4 c toasted sesame oil
toasted sesame seeds for sprinkling
1) In a large soup pot add leeks and minced garlic. toss in the olive oil and on medium heat sauté the leeks until they lightly brown- 8 to 10 minutes. Add the butternut-squash and 5 cups of water(until the butternut squash is submerged in the water). lightly stir.
2) Cover pot and increase the heat to a high flame until the soup begins to boil- about 15 to 20 minutes. Then reduce the flame to medium heat. Mix in the chicken consommé, kosher salt, and black pepper. Stir and cover.
3) Once the butternut squash softens (easily broken), add the toasted sesame oil. With a hand blender Purée the butternut squash . Mix gently and leave pot covered for 15 minutes on a low flame. Serves: 6