Squash and Leek Camp Soup
Dehydrated butternut and leek rebuilt in one pot with hot water and a bouillon cube.
- calories
- 420
- weight
- 3.2 oz
- cal / oz
- 131
- protein
- 9 g
- serves
- 1, scales
- prep
- 2 min
- cook
- 12 min
- total time
- 14 min
- water
- 500 ml boiled
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Lunch
- Canister stove
- Alcohol / Esbit
- Liquid fuel
- Backpacking
- Car camping
- Winter / snow
- Basecamp
- Vegetarian
- Vegan
- Gluten free
- Dairy free
- Nut free
- One pot
- Dehydrate ahead
- Shelf stable
- Basic
Ingredients
| Dehydrated butternut squash | 3/4 cup | sliced thin and dried at home, or store-bought dried squash |
|---|---|---|
| Dried leek or onion flakes | 2 tbsp | |
| Vegetable bouillon cube | 1 cube | check the label if you need it gluten-free |
| Potato flakes | 1/4 cup | thickener, stands in for a blender |
| Olive oil | 1 tbsp | |
| Salt and pepper | to taste | |
| Hemp hearts | 2 tbsp | protein, stirred in at the end |
Method
- Bring 500 ml of water to a boil. Crumble in the bouillon cube and stir until it dissolves.
- Add the squash and leek flakes. Simmer on the lowest flame that keeps bubbles moving, about 10 minutes, until the squash pieces give when you press one against the pot wall.
- Kill the heat. Stir in the potato flakes a spoonful at a time until the soup coats the spoon.
- Pour in the oil, add the hemp hearts, and season. Let it sit covered two minutes before eating.
The original is squash, leek, and stock simmered soft and blended. There is no blender on a trail, so potato flakes do the smoothing instead. They pull the whole pot together into something with body without a second dish.
The home dehydrator step is the real work. Thin slices of squash dry to almost nothing and rehydrate in about ten minutes; thick chunks will still be crunchy when your fuel runs out. Oil and hemp hearts are there because the source soup is 34 calories a bowl, which is not dinner after a long day.
Packing
Squash, leek, bouillon, and potato flakes go in one bag. Hemp hearts and oil ride separately so they do not go rancid against the dry goods.
Variations
- A spoonful of curry powder or smoked paprika covers for the sweetness of the squash.
- Car camping: use fresh squash and a real leek, simmer 20 minutes, and mash it in the pot.
- Cold weather: cut the water to 400 ml for a thicker mash you can eat with a spoon standing up.
https://hedgecombers.com/leek-and-butternut-squash-soup