Hearty Squash Soup

Different than the standard pureed butternut squash soup, this one is chunky and the addition of horseradish adds a very subtle kick.

Ingredients:

2 tablespoons extra virgin olive oil
2 leeks, white and light green parts only, halved lengthwise and thinly sliced
2 bay leaves
Salt and pepper
Half of a large Butternut squash, peeled seeded and cut into 1/2-inch cubes
1 large potato, peeled and cut into 1/2-inch cubes
2 stalks celery, sliced
1 large tomato, cut into a large dice
1 large carrot, sliced
1 tablespoon flour
6 cups vegetable broth or water
2 tablespoons, heavy cream, milk or soymilk
2 teaspoons prepared white horseradish

Directions:

1. In a large pot, heat the oil over medium heat. Add the leeks and bay leaves. season with salt and pepper. Cook until softened, about 5 minutes.
2. Stir in the vegetables, cook for another 5 minutes.
3. Stir in the flour, then the broth. Bring the mixture to a boil, then lower to medium-low and simmer until the vegetables are tender and the liquid is thickened, 15 minutes. Add more liquid if the soup becomes too thick.
4. Stir in the cream and horseradish before serving.

Photo & recipe inspiration: Rachael Ray.