Butternut Squash-Leek Soup & Savory Harira Soup

A frozen mirror of ice is covering our most recent snow. It is the perfect time to warm the house with the stove and some savory soup and I have 2 recipes I have been chomping at the bit to try, Butternut Squash-Leek Soup ( Cooking Light from about 6 years ago) and Harira (Moosewood Restaurant Low Fat Recipes).

I picked up some locally grown squash a few weeks back that has kept well on the back porch. I also used frozen acorn squash that was previously roasted, puréed and froze. This recipe was very easy to whip up. I have to admit my soup looks deceptively like split pea not squash… the leeks won out in the coloring! My recipe is photo coped and hard to read so this is my adaption.

4-6 servings (1cup)

1 whole garlic head
4 tsp olive oil
6 cups thinly sliced leek (about 4 large)
4 cups cubed and peeled butternut squash (about 1 med) *I used locally grown acorn and potatoes
2 cups water
2 cups broth
1/2 tsp salt
1/2 tsp pepper (I prefer white)

Preheat the oven to 350 degrees.

Remove white papery skins from the garlic (do not peel or separate the cloves). Slice the tops off, drizzle with olive oil, wrap in foil and bake for about 1 hour. Cool at least 10 minutes

Heat olive oil in pan over med-high head. Add leeks, Sauté about 5-8 minutes or until tender. Stir in the garlic (squeeze the roasted garlic from the head), 2 cups water, squash, broth, salt, and pepper; bring to boil. Reduce heat and simmer at least 10 minutes until the squash is tender.

Use a blender or a hand held mixer to puree the ingredients. Be careful NOT TO BURN yourself.

Harira
So says moosewood… “harira is traditionally served in North Africa at the evening meal during Ramadan, the Muslim month of daytime fasting.” This soup is very fragrant when cooking and wonderfully balanced when served. I am not use to cinnamon in soup and thought this had an amazing scent while cooking although I was hesitant. Actually, I was sure I just wasted my time and food preparing this. Dan (my chocolate chip eating husband) surprisingly preferred this soup to the squash-leek. This is an wonderful soup with a lovely balance of flavors.

This is my adaption of the recipe.

4-6 servings

1 cup chopped onion
5 cups stock
1 tsp ground cinnamon
1tsp turmeric
1/8 tsp cayenne
1 cup peeled and diced carrots
1 cup undrained canned tomatoes, chopped
1 1/2 cups diced potatoes
pinch of saffron
1 cup cooked chickpeas (1/2 or 1/3 cup dried)
1 cup cooked lentils (1/2 or 1/3 cup dried)
1 to 2 T chopped cilantro
1 T fresh lemon juice
salt and pepper to taste