Curried Squash, Potato, and Leek Soup

26 Oct

Yes. More squash.  And soup is my absolutely favorite way to consume it!  It is also perfect for the suddenly chilly, yet expected, weather.

The combination of squash, potatoes, and leek is amazing.  The addition of curry powder and cayenne perfectly complements the sweetness of the squash.  I wasn’t entirely sure what I was going to get, but this soup was the best one I’ve made all fall. If you have squash lying around – MAKE IT.  If not, strongly consider grabbing some the next time you are at the store.


3 leeks, halved, washed, and chopped

1 large onion, diced

2 medium squash, peeled, and chopped

2 lb potatoes (any thin, skinned variety will work), diced (I peeled about half of mine, but kept some skins for extra vitamins!)

8 cups vegetable stock

1 sprig rosemary

2 tsp curry powder

1 tsp cayenne pepper

salt to taste


Leeks are often very dirty – clean leeks by slicing in half and rinsing before chopping.

Make sure you get all the dirts out of the layers!

Heat oil in a large pot.  Add onions and leeks and sauté until transparent.

a beautiful color (and flavor) combination

Add chopped potatoes  (I left skin on about half of the potatoes – there are lots of vitamins in them and I like their texture) and half the stock.  Cook for about 10 minutes.

I still had some purple potatoes lying around, so I threw those in too.

Add squash, the rest of the stock, and the rosemary.  Bring to a boil, turn down, cover and cook for about 20 minutes (until squash is soft). Add curry powder and cayenne pepper and puree 3/4 of the soup using an immersion blender or blender.  Salt to taste.

What an incredible color!

Serve with toast or crusty bread.


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