Food, Wine & Just Good Living With SaucyJoe

It started with a love of food, wine & fun and blossomed into a maddening pursuit of the best recipes, techniques, grills, smokers, wines, crafted beers, rubs, marinades and sauces... We do more than play with our meat though -- we review and discuss all things cooking, drinking, reading, laughing and living at SaucyJoe's.

Tuesday, November 21, 2006

For your visitors

Here's a low calorie welcome to all of your guests that will be arriving soon for the holidays. I made a batch up Sunday and it didn't last. Adults and children were scooping it up!

Butternut Squash - Leek Soup

1 whole garlic head
4 teaspoons olive oil
6 cups thinly sliced leek (about 4 large)
4 cups (3/4 inch) cubed peeled butternut squash (about
1 medium)
2 cups water
2 cups fat-free, less-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Step 1: Preheat oven to 350 degrees

Step 2: Remove white papery skin from garlic heat (do
not peel or separate cloves).
Wrap head in foil. Bake at 350 degrees for 1 hour,
cool 10 minutes. Separate cloves; squeeze to extract
garlic pulp. Discard skins.

Step 3: Heat oil in a large saucepan over medium-high
heat. Add leek; saute 5 minutes or until tender. Stir
in garlic, squash, 2 cups water, broth, salt and black
pepper; bring to a boil. Reduce heat, and summer 10
minutes or until squash is tender. Place half of
squash mixture in a blender. Remove center piece of
blender lid (to allow steam to escape); secure blender
lid on blender. Place a clean towel over the opening
in the blender lid. (to avoid splatters). Blend until
smooth. Pour pureed soup into a bowl. Repeat procedure
with remaining squash mixture.

Yield: 6 servings.

Calories: 167 Fat 3.5g Protein: 4.1g Carb: 33.5g
Fiber 5.3g Chol: 0mg Iron: 3.3mg Sodium 351mg
Calc: 144mg

As in any recipe, I threw in a few curves. I cooked the garlic bulb out on the grill and added some smoke to the cooking process. When I make it again, I'll use fresh ground white pepper. It's an appearance thing. Clean presentation.

Special thanks to Cooking Light magazine for such a healthy dish!


Blogger Ski said...

This soup was gone faster than the kids on trash day.
It smelled so good all day long, I suspect the Saucy One was toying with us. He could've served goatnut gruel and we would have scooped it up and applauded.

Fortunately, we got this treat and it was smooth, silky and flavorful on many layers. First taste gave way to subsequent flavors and it was a great entree to the chicken and potatoes that followed.

If you could make slippers and a bathrobe out of this recipe you'd be as comfy as is humanly possible. Provided of course, you didn't mind people sniffing around, licking their lips, and chasing you with a spoon! Who's your buddy?

Thanks, Joe for a great treat. This one's a keeper.
I'll add portabello/cheese recipe this week as well.

Wed Nov 22, 10:13:00 AM CST  
Blogger Saucy Joe Sullivan said...

Goatnut Gruel next week!!

Wed Nov 22, 04:24:00 PM CST  
Blogger Saucy Joe Sullivan said...

Cooked it up again tonight at Mom's house. She did most of the work as she wanted to learn how to do the recipe. She added a bit of Nutmeg to the recipe. I was curious why that spice wasn't in the recipe to begin with. Squash usually has Nutmeg in the recipe. Mom mentioned that it may not be there since it may take away from the leek flavor.

It seemed lighter this time. This recipe begs to make it your own. Let me know what you did differently!!

Wed Nov 22, 07:34:00 PM CST  
Blogger Cathy said...

Funny thing - someone brought that soup to Thanksgiving Dinner last night. It was very yummy!

Fri Nov 24, 09:32:00 AM CST  
Blogger Connie said...

I think I need to cook this up real soon. Sure would be nice if it would get cool enough to want to make soup!
What type wine would you suggest for accompaniment?

Fri Nov 24, 03:58:00 PM CST  
Blogger Saucy Joe Sullivan said...

I'll have to get with our resident wine expert on that one. I would prefer something white, bright and crisp to cut through the flavors, but you could drink a buttery Chardonnay would blend nicely. That's just my opinion though! Official suggestions coming soon!

Fri Nov 24, 10:26:00 PM CST  
Blogger Saucy Joe Sullivan said...

Best I save my comments 'til I have a better grasp of the english language!

Fri Nov 24, 10:39:00 PM CST  

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