From Kent Lambert
[Ed: Boo! I didn’t get to taste this one, but it sure was a pretty color. Says Kent, “The roasted butternut/coriander combo is from a recipe in the Veganomicon, I thought it would taste real good as a component of potato leek soup.”]
Ingredients1 medium butternut squash, peeled, seeded and chopped into 3/4″ pieces 1 tablespoon crushed coriander 1 tablespoon 1/2 teaspoon salt 6 pounds potatoes, peeled, pared and chopped into 1/2″ pieces (I used a combination of purple potatoes and yellow new potatoes) 4 leeks, finely chopped 1 tablespoon ground black pepper 1 teaspoon or so rosemary 1 teaspoon or so thyme 1 teaspoon or so rubbed sage 1 tablespoon or more salt 1 gallon vegetable stock chopped parsley
Place the squash pieces in a roasting pan, drizzle the olive oil over them, and toss them with the coriander and salt. Roast in a preheated 375˚ oven for an hour or more, until soft and a little bit caramelized. Remove from the oven and set aside.
Heat the olive oil in a soup pot over medium heat. Add the leeks, potatoes, spices, and salt and sauté, stirring frequently, until the leeks are translucent and the potatoes are starting to brown. Add the soup stock and bring to a boil. Simmer for 15 minutes or so, until the potatoes are starting to get soft. Add the roasted squash. (Note: if you happen to have squash puree on hand, ie. as a leftover side from Thanksgiving dinner, you could just add it with some crushed coriander a few minutes after this point.) Continue to simmer for another few minutes or until the squash is totally soft. Puree the soup using an immersion blender, or transfer in batches to a regular blender and carefully puree it that way. (If using squash puree, add it after pureeing the potatoes and leeks and stir until the orange streaks have vanished.)
Add more salt, if needed.
Garnish each serving with chopped parsley. A touch of lemon zest or juice with each serving brightens the soup nicely as well.