Squash and Potato Soup with Crunchy Leeks
A modified version of Crema de Calabaza con Crujiente de Puerro y Brocheta de Langostino learned at Cook&Taste in Barcelona
- 1 kg of butternut squash
- 1 medium potato
- 1 medium onion
- 1 leek
- Black pepper
- Olive oil
- Peel and chop the squash, onion, and potato. Add some olive oil to a deep sautepan and fry gently. Cover with water and cook for 25-30 minutes.
- Blend and season to taste with salt and pepper.
- Clean, peel, and chop the leek finely. Fry in a pan with a little hot oil until just crunchy.
- Sprinkle the crunchy leeks over the soup and serve.