This Acorn Vichyssoise a French cream soup that’s traditionally served cold, is equally delicious hot, and it’s guaranteed not to last long! Almost devoid of fat (using fat-free broth), the flavors of all the vegetables are vibrant and noticeable.
- 2 tablespoons olive oil
- 3 cups (about 2) diced acorn squash
- 1/2 pound leeks, white and light green parts, coarsely chopped
- 1/4 pound (1 small) sweet potato, peeled and diced
- 2-1/2 cups vegetable broth
- 1 teaspoon chopped garlic in oil
- 1/4 teaspoon nutmeg
- To taste Salt and black pepper
- 1 cup milk
- 1 cup plain yogurt
- 1/2-1 teaspoon dried ginger, optional
- 1 teaspoon lime juice
- 1 In a large saucepan, heat oil over medium high heat. When oil is shimmering, add squash, leeks and potatoes. Stir well and cook for 10 minutes, stirring frequently.
- 2 Add broth, garlic, nutmeg, salt and pepper and more broth if needed to cover vegetables. Cover, bring to boiling, reduce heat to medium and cook for about 20 minutes, or until everything is tender.
- 3 Turn heat off, remove cover and add milk and yogurt, stirring well. Let cool for 30 minutes. This helps to prevent any pressure in the next step.
- 4 With a blender or food processor (in batches if needed), ladle mixture into blender or processor bowl, cover and puree until as smooth as possible. If there is a way of venting while pureeing, do so to ease pressure.
- 5 Immediately pour into serving bowls and serve with extra yogurt swirled into it.