Best 3 Butternut Squash And Leek Soup Recipes

Indulge in a symphony of flavors with our delectable Butternut Squash and Leek Soup. This creamy and comforting soup is a perfect balance of sweet and savory, with a velvety texture that will warm your soul. As you relish each spoonful, discover the harmonious blend of roasted butternut squash, tender leeks, and aromatic spices that create a symphony of flavors. This versatile recipe offers two cooking methods: a classic stovetop simmer or a modern pressure cooker option, accommodating your cooking preferences. Elevate your culinary experience with optional additions such as crispy bacon, toasted croutons, or a sprinkle of tangy cheese, customizing your soup to perfection.

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BUTTERNUT SQUASH, LEEK AND POTATO SOUP

Butternut Squash, Leek and Potato Soup image

Add a bit of heavy cream to make this pureed soup even more decadent.

Provided by Food Network Kitchen

Time 1h

Yield 4-6

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil, plus more, for drizzling
1 cup sliced leeks, white and light green parts only
1 cup chopped peeled potato
Kosher salt and freshly ground black pepper
1 bay leaf
1 medium clove garlic, minced
1/2 teaspoon chopped fresh rosemary, plus 1 sprig fresh rosemary, plus leaves, for serving
3 1/2 cups low-sodium vegetable broth
3 cups diced peeled butternut squash
1/4 to 1/2 cup heavy cream, as desired

Steps:

Heat the oil in a medium saucepan over medium heat. Add the leeks and cook, stirring, until tender, 3 to 5 minutes. Add the potato, bay leaf, garlic, rosemary, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and 1 cup of water and bring to a simmer.
Add the butternut squash and simmer until the vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and let cool at least 5 minutes. Remove and discard the bay leaf and rosemary and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
Add the cream and chopped rosemary and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper. Serve hot and garnish with more rosemary leaves and a drizzle of olive oil.
Note: When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

LEEK, BUTTERNUT SQUASH AND POTATO SOUP

LEEK, BUTTERNUT SQUASH AND POTATO SOUP image

Categories Potato

Number Of Ingredients 8

Ingredients

2 Tbs olive oil
1 clove garlic, minced
1/2 cup (1/2 leek), diced
2 cups butternut squash, diced
2 potatoes, diced
1 tsp salt
3 cups chicken stock (or water)
Black pepper

Steps:

In a medium pot, saute the leeks in the olive oil for about 2 minutes. Do not let them brown. Add the squash and potatoes and saute them for another minute. Add the chicken stock and salt. Bring it to a boil and then reduce heat to medium and cook them covered for about 20 minutes. Puree the soup and taste it. Adjust seasoning if needed. Serve with cracked black pepper and sour cream

BUTTERNUT SQUASH AND LEEK SOUP

Butternut Squash and Leek Soup image

Categories Squash Soup/Stew Side Bake

Number Of Ingredients 10

Ingredients

3 pounds Butternut squash
4 tablespoons Butter
3 stalks Large Leeks white and green parts only cut into small squares
1 teaspoon Dried Thyme
3 ounces Bacon
2 quarts Chicken Stock
2 teaspoons Salt
1/4 teaspoon Black Pepper
1/2 cup Sour Cream
2 tablespoons Chopped Chives

Steps:

PREHEAT oven to 350 degrees. Put the squash, cut-side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly. Scoop out and discard the seeds. Scrape the squash from the skin.
2. In a large pot, melt the butter over low heat. Add the leeds and thyme and cook, stirring occasionally, until the leeks are soft and browned, about 40 minutes.
3. Meanwhile, fry the bacon until crisp. Drain on paper towels.
4. Stir the squash, stock and salt into the leek mixture. Simmer over moderate heat for 20 minutes. In a blender or food processor, puree the soup until smooth. Pour the soup back into the pot and ad the pepper. Reheat and serve topped with the sour cream, chives and bacon.

Tips:

Choose the right butternut squash: Look for a squash that is firm and heavy for its size, with a smooth, unblemished skin. Avoid squashes that have soft spots or blemishes.
Roast the butternut squash before adding it to the soup: Roasting the squash brings out its natural sweetness and flavor. You can roast the squash whole or in cubes.
Use a good quality vegetable broth: The broth is the base of the soup, so it's important to use a broth that is flavorful and has a good body. You can use store-bought broth or make your own.
Don't overcrowd the pot: If you're using a small pot, cook the soup in batches. Overcrowding the pot will prevent the vegetables from cooking evenly.
Season the soup to taste: Once the soup is finished cooking, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.

Conclusion:

Butternut squash and leek soup is a delicious and comforting soup that is perfect for a cold winter day. It's also a healthy soup that is packed with nutrients. The addition of leeks adds a subtle sweetness and complexity to the soup. This soup is sure to be a hit with your family and friends.