Best 5 Butternut Squash Leek Soup Recipes

BUTTERNUT SQUASH, LEEK AND POTATO SOUP

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.

BUTTERNUT SQUASH LEEK SOUP

Steps:

• Heat 2 teaspoons oil in large stockpot over medium heat. Add carrots, leeks, and onions. Cook and stir until softened and no longer crispy, 5 to 10 minutes. Add squash; saute for 2 to 3 minutes. Add water and bring to a boil. Reduce heat to medium and cover.
• Heat 2 teaspoons oil in a skillet over medium heat. Gently fry bread until browned, 3 to 5 minutes. Add bread to the stockpot; stir in allspice and ginger. Cook, covered, until squash has softened, about 30 minutes.
• Meanwhile, heat remaining oil in a frying pan over medium heat. Add apple and brown sugar. Fry until apples are well browned and start to form a crispy crust, 10 to 15 minutes.
• Puree the contents of the stockpot using an immersion blender until smooth and free of chunks. Garnish soup with the caramelized apples.

BUTTERNUT SQUASH LEEK SOUP

Steps:

• Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap in foil and bake at 350° for 1 hour. Cool 10 minutes.
• Separate cloves and squeeze to extract garlic. Discard skins.
• Heat oil in a large saucepan over med-high heat.
• Add leek & sauté for 5 minutes or until tender.
• Stir in garlic, squash, water, broth, salt & pepper. Bring to a boil.
• Reduce heat and simmer for 10 minutes or until squash is tender.
• Place half the mixture in blender. Remove the center piece on blender lid to allow steam to escape. Cover the opening with a towel and blend until smooth.
• Repeat for remaining mixture.

LEEK, BUTTERNUT SQUASH AND POTATO SOUP

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

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.