Best 2 Leek Butternut Squash And Potato Soup Recipes
Looking for a hearty and flavorful soup to warm you up on a cold day? Look no further than this Leek, Butternut Squash, and Potato Soup. This creamy and delicious soup is packed with vegetables and has a slightly sweet flavor from the butternut squash. It's also easy to make and can be tailored to your liking. If you like a thicker soup, simply add less broth. If you want a more flavorful soup, add some herbs or spices. And if you're looking for a vegan soup, simply omit the butter and milk. No matter how you make it, this soup is sure to be a hit.
**Here is the list of recipes that you can find in the article:**
**1. Classic Leek, Butternut Squash, and Potato Soup:**
The classic version of this soup is made with leeks, butternut squash, potatoes, onions, garlic, vegetable broth, milk, and butter.
**2. Vegan Leek, Butternut Squash, and Potato Soup:**
This vegan version of the soup is made with the same ingredients as the classic version, but without the butter and milk.
**3. Creamy Leek, Butternut Squash, and Potato Soup:**
This creamy version of the soup is made with the same ingredients as the classic version, but with the addition of cream cheese.
**4. Spicy Leek, Butternut Squash, and Potato Soup:**
This spicy version of the soup is made with the same ingredients as the classic version, but with the addition of chili powder, cumin, and cayenne pepper.
**5. Roasted Leek, Butternut Squash, and Potato Soup:**
This roasted version of the soup is made with roasted leeks, butternut squash, and potatoes.
**So, what are you waiting for?** Try one of these Leek, Butternut Squash, and Potato Soup recipes today!
BUTTERNUT SQUASH, LEEK AND POTATO SOUP
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
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
Categories Potato
Number Of Ingredients 8
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:
- For the best flavor, use a variety of leeks, butternut squash, and potatoes. Look for leeks that are firm and have a deep green color, butternut squash that is heavy and has a smooth, unblemished skin, and potatoes that are firm and free of blemishes.
- If you don't have vegetable broth, you can use chicken broth or water. However, vegetable broth will give the soup a more flavorful taste.
- To make the soup creamier, you can add a cup of heavy cream or milk. You can also blend a portion of the soup until smooth and then stir it back into the pot.
- Season the soup to taste with salt, pepper, and nutmeg. You can also add a pinch of cayenne pepper for a little bit of heat.
- Serve the soup hot, garnished with fresh parsley or chives.
Conclusion:
This leek, butternut squash, and potato soup is a delicious and hearty meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Whether you like your soup creamy or chunky, spicy or mild, this recipe is sure to please. So next time you're looking for a comforting and nutritious meal, give this soup a try.
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