Winter will come with many perfect soup days and today seems like one. It's a little icy outside, mainly overcast with a peak of sunshine. I'll probably venture out later in the day -- nothing too strenuous -- but it would be nice to come home to a nice bit of weekend puttering about the kitchen.
This soup is perfect for the kind of weekend where you feel like spending all day in the kitchen with the oven on, baking something, cooking something and being relaxingly busy. This soup reminds me of one that I had on a kind of day like this, where the sunshine is deceiving and the wind is sharp and cold. I ordered it at one of our favourite brunch restaurants, and enjoyed it with a large chunk of toasted eggy-bread dipped in home-made ketchup. Since I don't feel like lining up for an hour to have soup at that restaurant, I'll try to make it at home instead.
This is a easy-going soup, with mellow flavours, pantry staples and vegetables easy to find in the deepest, darkest days of winter. It is imperative that you roast the squash first -- the roasty toasty flavour it gives this soup is hard to substitute, and it would help if you had a nice homemade veggie stock as well. Other than that, it comes together quickly, and is even better the next day. Perfect to come home to after long day at work, and just the thing to make you feel better if you're under the weather, which, let's face it, happens to the best of us.
Roasted Squash, Leek and Potato Soup
1 small sweet potato squash or pepper squash
2 stalks of celery, diced
2 small-medium carrots, diced
half large leek, diced
2 large cloves of garlic, minced
1 large, russet potato, cut into small cubes
1/2 bunch of swiss chard, stems diced, leaves shredded
2 teaspoon of herbes de Provence
1 bay leaf
1/3 cup of red lentils, rinsed
5 cups of veggie stock or water (I used a mixture of both)
salt and pepper to taste
1. Cut the squash in half and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place the halves cut side up on roasting tray and roast for about 45 minutes, or until the flesh is soft. Remove from the oven and set aside to cool.
2. In a large pot, sweat the the leeks for a minute. Season with salt, pepper and herbes to provence. Add the garlic and cook for another minute, stirring occasionally.
3. Add the celery, carrots, chard stems and potatoes, and stir well. Let the vegetables cook for another few minutes. While you're waiting, scoop out the flesh of the roasted squash.
4. Add the squash and lentils and stir well. Add the veggie stock and bay leaf, stir and turn up the heat.
5. Bring your soup to rolling boil, then reduce the heat to a simmer, and cover. Cook for 12-15 minutes, or until the lentils break down and thicken the soup, and potatoes are tender. Add more liquid if necessary.
6. Stir in the chard leaves and cook for another 5 minutes, uncovered. Taste and adjust the seasonings.