Best 2 Butternut Squash Leek And Potato Soup Recipes

Indulge in a symphony of flavors with our Butternut Squash, Leek, and Potato Soup, a creamy and comforting dish that embodies the essence of fall. This delightful soup features a harmonious blend of roasted butternut squash, tender leeks, and hearty potatoes, all simmered in a savory broth enriched with aromatic herbs and spices. As the flavors dance on your palate, you'll discover a medley of textures, from the velvety smoothness of the squash to the delicate crunch of the leeks and the soft bite of the potatoes. This culinary masterpiece is not only a feast for the taste buds but also a nourishing meal, packed with essential vitamins, minerals, and antioxidants. Prepare to be captivated by the vibrant colors and enticing aromas as you embark on a culinary journey with our Butternut Squash, Leek, and Potato Soup.

In addition to the classic recipe, we present a variety of enticing variations to suit every palate. For those seeking a touch of elegance, our Butternut Squash and Apple Soup elevates the flavors with the addition of sweet and tangy apples. If you're craving a smoky twist, our Roasted Butternut Squash and Poblano Soup infuses the dish with a delightful smokiness. And for a touch of international flair, our Thai Butternut Squash Soup incorporates the vibrant flavors of lemongrass, ginger, and coconut milk. With each variation, you'll embark on a unique culinary adventure, exploring the diverse possibilities of this versatile vegetable.

Check out the recipes below so you can choose the best recipe for yourself!

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

Tips:

Choose the right butternut squash: Look for a squash that is firm, heavy for its size, and has a deep orange color. Avoid squash that has bruises or soft spots.
Roast the butternut squash before using it in the soup: Roasting the squash brings out its natural sweetness and flavor. To roast the squash, preheat your oven to 400 degrees Fahrenheit. Cut the squash in half lengthwise and scoop out the seeds. Place the squash halves cut-side up on a baking sheet and drizzle with olive oil. Roast the squash for 30-40 minutes, or until it is tender.
Use a good quality vegetable broth: The vegetable broth is the base of the soup, so it is important to use a good quality broth. Look for a broth that is low in sodium and has a rich flavor.
Don't overcook the vegetables: The vegetables should be cooked until they are tender, but not mushy. Overcooked vegetables will make the soup bland and watery.
Add a garnish to the soup before serving: A garnish adds a pop of color and flavor to the soup. Some good options for garnishes include chopped fresh herbs, grated Parmesan cheese, or a dollop of sour cream.

Conclusion:

Butternut squash, leek, and potato soup is a delicious and healthy soup that is perfect for a cold winter day. The soup is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a butternut squash, leek, and potato soup that is sure to impress your family and friends.