Butternut Squash, Leek and Shallot Soup

Courtesy of Kendra Hubbell
Best Friend Food Project
Makes a lot of soup, you can half this recipe to make less.

1 butternut squash (whole or precut)
6 carrots
1 shallot bulb, chopped
1 yellow onion, chopped
2 leeks, chopped
Olive oil
Chicken broth, homemade (or 2 boxes organic broth)
1 medium roll of goat cheese
1 can Organic Tomato paste (or pureed tomatoes from your counter, that are no longer suitable for your salads.)
2 tsp – 1 tbsp Nutmeg to taste
Salt and pepper to taste

Cut the Butternut Squash into pieces and use a peeler to remove the skin.
Cut carrots into rounds. I keep the skin on so I don’t lose that extra fiber.
Boil the squash and carrot pieces for 7-9 minutes or steam them for 6-8 minutes.
In a stock pot sauté the chopped onion, shallots, and leeks until onion is transparent.
Scoop out the squash and carrots with a strainer scoop or slotted spoon and put in your blender. I used my Vitamix and pureed the mixture on high speed.
Add the squash and carrot puree to the onions, shallots and leeks in your stock pot.
Pour in the chicken broth until desired texture.
Break up the goat cheese and add it along with tomato paste, nutmeg, salt and pepper.
Heat on high until the mixture bubbles then reduce the heat to a simmer and cook covered for about 20 - 30 minutes.
Serve warm. I like to sprinkle pecorino Romano (sheep’s cheese) on top. Serve warm. I like to sprinkle pecorino Romano (sheep’s
cheese) on top.

Copyright 2011 Kendra Hubbell BFF Food Project