During the cooler winter months, it can often be a bit nerve wracking to find great foods to eat that are filling and delicious. A simple salad is simply not going to cut it when you are cold and want to be warm from the inside out. This wonderful soup is a meal that I love to have on cool days because it gives me the warmth I need and helps me to feel fulfilled. I find that the soup uses many vegetables that are readily available during the cool months which make the soup surprisingly affordable, as well. I like that I can easily freeze the leftovers making it great for cooking ahead of time.
- 1 Chopped onion
- 2 Finally sliced small leeks
- 2 Chopped carrots
- 2 Crushed cloves of garlic
- 2 Sliced celery sticks
- ½ Head of white cabbage roughly chopped
- 1 Litre chicken stock
- 1 Butternut squash that has been peeled and cubed
- A few pieces of fresh thyme
- Nonstick cooking spray
- Spray a large saucepan with the nonstick cooking spray.
- Place the pan on the stove over medium heat.
- Add the onions, leeks, celery and garlic to the pan.
- Sautee the vegetables until they turn a golden brown color while adding small amounts of stock if you notice that they are sticking to the bottom or sides of the pan.
- After the vegetables have turned golden brown, add the cabbage and carrots to the pan.
- Allow the mixture to steep for five minutes directly over the heat.
- Carefully pour the rest of the stock into the pan.
- Add the butternut squash and the thyme to the pan.
- Allow everything to boil.
- Lower the heat to low heat and let the mixture simmer for at least one hour.
- After an hour has passed, remove half of the soup and pour into a pitcher.
- Run the blender until the moisture is completely blended.
- Pour the blended mixture back into the pan.
- Stir everything well.
- Add salt and pepper to the pan until it tastes the way you want it to taste.
- Serve while hot and freeze leftovers in microwaveable containers for up to a month so that you can have a delicious bowl of soup whenever you want it.
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