Updated: Jan 28
For us, this soup is made almost entirely of local ingredients. The butternut squash comes from our garden filled pantry and the leeks and thyme from the winter garden. The chicken stock is homemade from our own chickens, and the cream comes from our local raw milk dairy. If we should get a milk cow again, the butter would also come from our homestead.
2 large butternut squashes
1 full stick butter (8 tablespoons)
4 chopped leeks
3 cups chicken stock (have 4 cups on hand)
1 tablespoon fresh thyme
salt and pepper to taste
1 cup cream
ground nutmeg for garnish
Preheat oven to 325 degrees. Slice squash into lateral halves. Scoop out seeds and put on oiled cooking sheets. Bake in oven 45 to 60 minutes until soft. (Homesteader’s option: put squash slices in large oiled dutch oven and put on trivet on wood stove for however long. I like to bake the squash until it just begins to caramelize.)
Later, melt butter in a saucepan. Add chopped leeks and sauté for about twenty minutes. Scoop cooked squash out of the shell and put in a large bowl. Add 3 cups stock, thyme, and sautéed leeks.
Scoop this mixture into a food processor and blend until smooth. You may have to add more chicken stock to get the right consistency. Put the bisque in a large sauce pan and gently simmer 20 minutes. Add cream and salt and pepper to taste. Serve with ground nutmeg on top.
Looking to grow your own leeks? It is easy, check out our leek blog.