Honeynut and Leek Soup with Smoked Turkey

This soup recipe doubles easily and freezes beautifully. Make a vegetarian version with vegetable broth and swap in sauteed mushrooms for the smoked turkey.

1 honeynut, small butternut squash, kabocha or pumpkin, about 2 pounds total

1 large or 2 small leeks, ends

trimmed

¼ cup olive oil

1medium (about 7 ounces) sweet

onion, chopped

4 cloves garlic, crushed

½ small red chile pepper, seeded,

finely chopped

1 quart turkey stock, chicken broth

or vegetable broth

Salt, freshly ground pepper

¼ cup heavy whipping cream,

optional

Garnishes

½ pound smoked turkey, diced ¾ cup shredded sharp cheese,

such as Asiago or Romano 1 ½-2 cups hearty croutons Chopped fresh cilantro or parsley Extra-virgin olive oil

Instructions: Cut squash in half through the stem end. Scoop out seeds. Cut away all the rind. Cut flesh into 1-inch pieces. You’ll have 4 generous cups weighing about 1 pound.

Cut leek lengthwise in half; rinse well. Cut each half, including most of the green, crosswise into thin slices

Heat oil in a large Dutch oven set over medium heat. Add squash, leek and onion. Cook, stirring often, to soften the vegetables a bit, about 10 minutes. Stir in garlic and chile.

Cook, 2 minutes. Add broth; simmer, partly covered over low heat, stirring often, until squash is tender, about 15 minutes for honeynut or up to 25 minutes for other squash varieties.

Use an immersion blender to puree soup just to the point where it is creamy but still retains visible pieces of vegetables. (Alternatively,

work in small batches to puree half of the soup in a blender. Return all the soup to the pot.) Adjust soup consistency by adding a little water (or more broth) so it has the consistency of heavy cream. Season with teaspoon salt and 1⁄ teaspoon

4 pepper. Stir in cream if using. Taste and adjust seasonings.

Pile a little smoked turkey and cheese into each serving bowl. Top with a ladle or two of the hot soup. Add a few croutons and sprinkling of cilantro or parsley. Garnish with dots of olive oil. Serve.

Makes 6-7 cups, serving 4 as a main course

Abel Uribe / Chicago Tribune The squash and leek soup is bolstered by garlic and onion, along with a hit of heat from red chile. Serve cheesy quesadillas on the side for a fantastic fall dinner.