Butternut Soup Plus

So the winter squashes are just starting to show up at the farm stands...hard to resist a glorious butternut squash.  I decided to make a soup as there is a chill in the air lately so a bowl of soup for supper hits the spot.  With a handful of ingredients homemade soup can be made in a jiffy.

I peeled the butternut and parsnips and roasted them
sprinkled with a little salt and pepper and a drizzle olive oil.

Gorgeous leeks washed under running water to remove any
sand and then diced into small pieces.

A mis en place being prepared of minced garlic, sage, leeks and
ready to now peel and dice some apples
which are now coming in as local
early picks.

A quick saute and these aromatics are tender
and ready to add to the pot with the
roasted butternut and parsnips.

I used my immersion blender to make the soup into a creamy
blend...I do not take it to a totally creamy base as I like a bit of
texture in the soup...with a splash of cream another level of
creaminess is achieved.
Placing the soup base in the blender would work as well.

A perfect bowl of pre-autumn goodness.
Topped with homemade seasoned croutons.

Do you ever make something off the cuff and have it turn so good you want to repeat it...only to forget how you achieved it?  This soup is one I want to make again...so recording the ingredients and steps is a must!

Elizabeth