Rick, Deborah, and Julianna's Place

6 SERVINGS

2 teaspoons olive oil
1 medium-sized onion, finely chopped
2 medium-sized carrots, finely chopped
1 rib celery, trimmed and chopped
1 medium-sized leek, white part only, cut in half lengthwise, rinsed well between the layers, and thinly sliced
1 pound Hubbard squash, peeled, seeded, and cut into 1 inch cubes
2 sprigs fresh thyme or 1/4 teaspoon dried thyme
4 cups defatted chicken or vegetable broth
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves

INSTRUCTIONS

Heat the oil in a heavy 4-quart saucepan over medium-high heat. Add the onions, carrots, celery, and leek and cook, stirring, until they begin to soften, 2 to 3 minutes. Add the squash, thyme, and broth and season with salt to taste. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, partially cover the saucepan, and simmer until the squash is tender when pierced with a sharp knife, about 20 minutes.

Transfer the soup to a food processor or blender or use an immersion blender and process until smooth. Return the soup to the saucepan and season with pepper to taste. Reheat before serving. Garnish each serving with parsley.

Source: Saved by Soup, Judith Barrett, p 99.

Notes:

1. Tasted great with acorn squash.

2. Was fine without the parsley.