¼ cup olive oil
2 leeks (white & light green part, medium dice)
2 medium onions, medium dice
1 small square (4-inch) piece of cheesecloth
4 sprigs thyme
2 bay leaves
4 cloves garlic
2 cups carrots, (about 4 medium sized carrots)
2 cups butternut squash, (about 1 medium squash)
2 cups turnips, about 2 medium
3 quarts chicken or vegetable stock
1 28 oz. can tomatoes with the juice, broken into pieces
2 cups kale, chard, or spinach chopped (1 small bunch)
½ cup small shaped pasta or spaghetti, broken into pieces salt and pepper
4 cloves garlic, peeled
2 cups loosely packed parsley leaves
½ cup olive oil
1. Peel then cut the onions, carrots, butternut squash, and turnips into medium dice.
1b. Wash the leeks, then dice. Wash and chop the kale or spinach. Set aside.
2. In a large soup pot over medium heat, add the olive oil. When warm, add the leeks, and onions. Sauté until they start to soften, about 4-6 minutes.
3. Lay the cheesecloth on the counter. Place the bay leaves, thyme sprigs and garlic on top. Tie the cheesecloth into a little bag. Crush the garlic with the back of your knife. Place into the soup pot.
4. Add the carrots, squash, potatoes, and turnips and continue cooking for an additional 5 minutes.
5. Add the stock, tomatoes and bring to a boil, then reduce to a simmer and cook for 30 minutes, or until vegetable are softened.
6. Add the greens and the pasta and cook an additional 10 minutes or until pasta is cooked and greens are wilted.
7. Season with salt and pepper.
1. In a food processor or blender, add the garlic and parsley and pulse until finely chopped. With the motor running, add the olive oil. Season with salt and pepper.
2. The pistou sauce can be covered and refrigerated for a 1-2 days. It can be frozen for up to 6 months. Bring to room temperature before serving.
FINAL PREP OF SOUP
Remove the cheesecloth and serve soup in bowls topped with pistou.
TIPS & TRICKS
• You can purchase pre-cut package butternut squash (just make sure pieces are all the same size as other vegetables).
• Can substitute zucchini and yellow squash for butternut squash and turnips to make it a summer vegetable soup.
• Can add potatoes instead of pasta.
• Can also add pre cooked sausage, diced cooked chicken, or beans at step 10 to add a protein component.
• Can substitute basil in pistou in the summer.
• Pistou freezes very well. Just defrost and add to soup.