Just because I am not a big fan of the vegetable does not mean that I don't know what to do with them when I get them. In this case, I made a nice soup out of fresh squash and leek.
INGREDIENTS:
1 medium-sized green squash (spaghetti squash works nicely)
1 medium-sized leek
1/3 red sweet bell pepper
1 litre (4 cups) vegetable stock (storebought is okay if it is not loaded with salt)
2 oz. red wine
2 tbsp. olive oil
2 tbsp. onion flakes (or green onion, or chives)
salt & pepper to taste
pinch of saffron
PROCEDURE:
Wash and peel the squash. Clean out all the seeds and the stringy raw bits. Take the remaining squash flesh and cut it into large bite-sized chunks. Wash the leek and cut off the green top and root at the bottom tip. Chop the remaining leek flesh into small bite-sized bits. Chop the red pepper into small chunks.
In a large frying pan, get the olive oil hot under medium heat. Add the squash, leek, pepper, and onion. Stir all the pieces vigorously. Fry the mixture until the squash becomes soft, which can take up to half an hour. Stir periodically to make sure all of the squash bits get cooked. Try to avoid burning the leek, pepper, or onion. If need be, turn down the heat a little and cook for longer. You do need to keep an eye on the mixture as it cooks. In a large stockpot, bring the vegetable stock to a low simmer. Once the squash is reasonably soft, dump all of the contents of the frying pan into the pot with the hot vegetable stock.
Don't let the stock boil, just simmer it on low to medium heat. If it boils, you may lose too much liquid. The liquid should just cover the vegetables. If you need more liquid, just add some water. I sometimes keep potato water on hand. If you have that, by all means, use it. Potato water is the water you get when you boil potatoes. instead of draining the water away, keep it in the fridge for a few days or freeze it. Potato water makes an excellent base for gravy, and it is good for adding to soup as well.
Add the wine, salt, pepper, and saffron. Cook for at least an hour, or until the mixture becomes very soft and mushy. You cannot overcook the mixture unless it dries out.
Pour the entire mixture into a food processor. Puree the mixture on the highest setting. Serve immediately, or refrigerate for a few days or freeze for later.
Serve the soup on its own with a light garnish of truffle oil and good quality Parmesan cheese. Or serve with breadsticks, home-made crackers, or a hearty whole-wheat sandwich.
Enjoy!
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