CREAMY SQUASH & TURNIP SOUP

l large acorn squash (about l-l/2 lbs) halved, seeded & rubbed with
butter or oleo
l/4 cup unsalted butter or oleo
2 cups coarsely chopped washed leeks, white part only
3/4 cup coarsely chopped onion
3/4 cup coarsely grated carrot
l small clove garlic, chopped
l tsp. sugar
l arge turnip, peeled & coarsely chopped (about l-3/4 cups)
5 cups chicken stock or broth
white pepper to taste
l tsp. salt
l/4 tsp. ground coriander (optional)
Garnish: Cream fraiche or sour cream
Note: For a less turnip-y, more subtle flavor, substitute potato for
half the amount of turnip.
Preheat oven to 375. Bake the squash in a foil-lined pan until ten-
der, 30-40 mins. Melt the butter in a stock pot; stir in the leeks,
onion, carrot & garlic. Sprinkle the sugar over all and cover tightl
y. Sweat over the lowest possible heat for 20 mins. Don’t burn.
When these veggies are cooked, add the turnips & 2 cups of the stock
plus the white pepper, salt & coriander. Simmer about 20 mins.
Transfer the veggies and liquid to a food procesor. Scoop out the
pulp of the squash & add to the other veggies. Puree all; return to
the pot. Stir in the rest of the stock and heat. Correct the
seasoning. Serve with a dollop of creme fraiche or sour cream.
Serves 6-8. Concord Concord Paper