This autumnal soup bursts with warm, comforting flavors. The key is to blend the sweet, sautéed leeks with the creamy butternut squash. The result? A delicate, soothing, savory soup that is a major crowd-pleaser. If you’re pressed for time, consider using store-bought cubed butternut squash. ~Kim Kushner
Appetizer
8
Adapted fromThe Modern Table: Kosher Recipes for Everyday Gatherings by Kim Kushner
Kosher salt
Freshly ground black pepper
Optional If you prefer a thicker soup, simply return the pan to the stovetop after the soup has been cooked. Bring to a boil, uncovered. Cook the soup for another 5–10 min utes on medium-high heat, stirring occasionally to check consistency, until thickened. Keep in mind that the soup will continue to thicken slightly as it cools down. This technique works to thicken all starchy soups and most sauces.
Recipe Notes
Cheesecloth can be used to wrap fresh herbs into a bundle, known as a bouquet garni, which infuses flavor into soups, stocks, and braises without leaving behind any leafy remnants and makes it easy to remove.
The Modern Table: Kosher Recipes for Everyday Gatherings by Kim Kushner
Copyright © 2022 by Kim Kushner
Photography © Kate Sears
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