Ingredients
1 delicata squash with skin (or whichever you want!), diced
1 kohlrabi (or another small squash), diced
2 carrots, thinly sliced
2-3 large leeks, chopped (just the white and light green parts)
1 tbsp butter
4 cups chicken stock
1/2 cup whipping cream
2-3 cups water
1 tsp basil
1 1/2 cups cooked rice (optional)
Pepper, freshly ground
Preparation
In a big pot/Dutch oven, melt the butter over medium heat. Quickly add all vegetables and sautee for approximately 10-15 minutes. Add chicken stock, water, cream and basil. Bring to a boil. Once boiling, turn the temperature to med/low and simmer uncovered for 45 minutes, stirring it every so often. Ladle a few cups into a blender and blend it, or use a hand blender. The goal is to blend about 4 cups of soup, so it’s nice and creamy, while keeping some chunks still in tact. Return the blended liquid to the pot. Add cooked rice, if you’d like. Stir and simmer for 5 minutes. Add as much pepper as you like. Serve your friends. Serve yourself. Enjoy.
