Minestra zucca e porri - Squash and Leek Soup

The delicate and colourful butternut squash brings joy into the winter soups. 

I combine it with leeks and peas. Few potatoes give a good consistency. Thyme is the final touch. 

Whatever I am going to pair my squash with, I always bake it at first, in order to peel and chop it easily. 
In this soup, once cooked, I blitz half of my squash to thicken my soup and I chop the other half to add to the vegetables. 

Minestra zucca e porri - Squash and Leek Soup

1 medium butternut squash (700-800 g)
2 large leeks (400 g), green parts included, trimmed and sliced
300 g potatoes, peeled and diced
300 g garden peas, frozen
2 bay leaves
800 ml vegetable stock
Fresh thyme
Sea salt and black pepper
Extra virgin oil

Serves 6 to 7
Preparation time: 15 minutes
Cooking time: 60 minutes

1. Preheat the oven to 180°C.
2. Line an oven tin with baking paper.
3. Halve the squash and with a spoon scoop out the seeds.
4. Sprinkle the flesh with salt and drizzle with oil. Arrange the squash on the tin, cut side down. 
5. Bake for 30 minutes, until tender. Remove from the oven and leave to cool. 
6. Peel the squash, dice half and blitz the other half.
7. In the meantime, in a pan heat 2 tablespoons of oil and sauté the leeks and the potatoes on medium heat with a pinch of salt for 5 minutes. Add the stock and leave to a simmer for 20 minutes. 
8. Incorporate the squash puree and stir.
9. Add the peas, the diced squash and the thyme and simmer for 10 minutes.
10. Remove from the heat and leave to rest. Remove the bay leaves,
11. Serve hot, with a drizzle of extra virgin olive oil.