Squash Soup

subheading: The soup:

2 tablespoons olive oil

3 leeks, dark green section discarded and light green and white section cut lengthwise, rinsed and thinly chopped, or 1 large onion, chopped

Salt and freshly ground black pepper

1 ½ teaspoons crumbled dried thyme or 1 tablespoon fresh, chopped

1 ½ pound sweet winter squash, like butternut or honeynut, peeled, seeded, cored and cut into ½-inch cubes

½ cup dry white wine

3 ½ cups vegetable stock or chicken stock

subheading: Optional toppings:

Croutons or croutes

Drizzle of heavy cream or Greek yogurt

Dollop of pesto

Sprinkle of ground cumin or Za’atar

Pumpkin seeds

Drizzle maple syrup

Thin pieces of lightly fried prosciutto

Note: Ingredients may have been altered from the original.

Directions at wbur.org

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