Aside from a little bacon, this is a lighter take on cream-based soups through the use of Greek yogurt. That’s not saying that cream couldn’t be used instead to finish it.
I used a turban squash, but any yellow acorn variety will work for this. If you use cream to finish the soup then blend all the vegetables together, add back to the pot and then add the desired amount of cream.
Creamed Squash and Leek Soup
- 1 turban squash
- 1 large leek cleaned well
- 5 cloves garlic sliced thinly
- 1 quart chicken/vegetable stock
- 1 cup Greek yogurt
- 3 slices bacon cut into 1/2″ strips
- 1 1/2 tsp mace
Cut squash in half, remove seeds and pulp and chop into large chunks. Steam squash until almost cooked, about 20 minutes. Chop leek into small slices and separate the white part from the green. In a large stock pot saute bacon until crisp. Remove bacon bits and drain on a towel. Pour off all but two tablespoons rendered fat. Over moderate heat saute white parts of leeks until they soften. Add garlic and cook for one minute then add squash. Stir to coat in the oil, turn heat to low and sweat vegetables covered for five minutes. Add green parts of leek and sweat five more minutes. Add mace and stock, turn heat to medium high and bring to a boil. Reduce heat and simmer soup until squash is easily crushed with a spoon. In a blender add yogurt and two cups soup. Blend until smooth. Empty contents of blender into a large bowl, then blend the remaining soup in batches. When done add soup back to pot and cook until thick and creamy, about 10 minutes. Season with salt and pepper and serve garnished with bacon bits.