Preserved lemon Butternut Squash Soup

Method

1. Start by prepping your yellow onion, garlic, vegetable stock so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the leeks and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the butternut squash and let it weeknight, undisturbed, so it takes on real color before you stir.
4. Fold in the carrots and season generously; give everything a minute to come together.
5. Add the chicken stock and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with flaky sea salt and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.