Leek Soup (adapted from Chez Panisse Vegetables)

2 large leeks
2 garlic cloves, minced
chicken stock
1 branch rosemary, a couple sprigs fresh thyme
salt and pepper
couple splashes of white wine vinegar
egg (optional)

- Only using the white ends of the leek, slice in half lengthwise and then cut into a 1/4” dice.
- Soak leek pieces in a large bowl of water to allow the sediment in the layers to sink to the bottom.
- Heat some oil in a pot. Remove the leeks from the bowl and drain well. Add to the hot oil and saute until just soft.
- Pour in enough chicken stock to cover. Add in the rest of the ingredients. Bring to a boil and then turn heat down. Allow it to simmer for 20-30 minutes. Season with salt and pepper to taste. Finish with white wine vinegar.
-Optional : Crack an egg onto the top and cover. Simmer until whites are cooked but yolk is still runny (or until however you like your eggs cooked). Gently transfer egg and the soup into your bowl. 

Basically the only thing I want to eat during the cold months is noodle soup. The spicier, the better. I admit I don’t often make my soups for noodles from scratch and usually use pre-packaged ramen (but its the good stuff from asian markets!) and I gussy it up with tons of vegetables, an egg poached right in the soup during the last 3-5 minutes of cooking. To finish - a spoon of sambal or sriracha.

In this photo, I used a powdered phở broth, added in veggies, rice noodles, an egg and a good dollop of spicey. Its a kind of cheater’s noodle soup weirdness but its so good.

Coconut Curry Butternut Squash Soup

1 reasonably sized butternut squash (you may sub any other fall squash)
1 medium onion, diced
A couple of garlic cloves, minced
1 T curry powder
Cayenne pepper to taste
2-3 C stock
1 can diced/crushed/whole peeled tomato or a couple of ripe tomatoes, roughly chopped
1 can coconut milk (don’t use low fat coconut milk — its not worth it!)
Vegetable Oil
Salt & pepper to taste

1. Heat oven to 350 degrees F
2. Split squash, scoop out seeds. Brush cut sides with some oil and place face down on baking sheet and bake until soft. About 45min to an hour. Let squash sit until cool enough to handle and scoop insides out into a bowl.
3. Heat some oil in a pot and saute the onions and garlic until soft. Add in the curry, cayenne, a little salt and pepper and let cook for a couple of minutes, stirring.
4. Add tomatoes, stock and coconut milk and bring to a boil. Turn down the heat and add the squash.
5. Cover and let simmer for about half an hour. 
6. Blend the soup in a blender until desired consistency. You can also just mash the contents in the pot. 
7. Taste, adjust seasoning if needed and serve.