This soup can be made in advance and warmed up briefly just before serving. The warm color, the subtle presence of nutmeg, and the smooth texture will start off any dinner or lunch on a comforting note. You can simply serve it with crisp sage leaves and brown butter, or add some crunchy bread croutons; a spoonful of thick yogurt or a dash of cream instantly adds an extra layer of creaminess.
Peel the butternut squash and cut it into pieces. Add the butternut squash, extra virgin olive oil, and leek into a saucepan over low heat. Add a generous pinch of salt.
Cook for about 25 minutes, stirring often to flavor the butternut and to prevent the leek from burning.
Pour in 2 1/2 cups (500 milliliters) of water and the cooked chickpeas; cook for 15 more minutes, stirring occasionally. Then, puree everything with an immersion blender. Season with salt and pepper, to taste, and add a pinch of grated nutmeg.
In a separate saucepan, melt the butter with the sage leaves over medium heat and cook until they are crisp. Serve the soup topped with the crisp sage leaves and drizzle with the brown butter.
Giulia was born in a farmhouse in the countryside near Siena, the same place that she calls home now, a peaceful corner in the hills of Tuscany, where Giulia’s family has been living since the 1920s.
Giulia, a food writer and food photographer, loves honest simple food: seasonal products, family recipes, memories and stories. She started her blog in 2009. Tommaso, her husband now and the head tester, joined Giulia, embracing her life project, contributing to Juls’ Kitchen with his passion for Social Media, photography and video making.
You can find them on line, or teaching Tuscan cooking classes in their cooking studio, shopping at the market or picking the seasonal produce directly from their vegetable garden to cook up a storm for family and friends.