Best 3 Leek Delicata Squash Soup With Caramelized Apple Croutons Recipes

Indulge in a delightful symphony of flavors with this Leek, Delicata Squash, and Caramelized Apple Crouton Soup. This wholesome and comforting soup features tender leeks, sweet delicata squash, and a hint of earthy sage, all simmered to perfection in a savory broth. But the real stars of this recipe are the caramelized apple croutons, which add a touch of sweetness and crunch to every bite. This article includes not only the main soup recipe but also variations for a creamy version and a vegan option, ensuring that everyone can enjoy this culinary delight. Additionally, you'll find a detailed instructional video to guide you through the cooking process and ensure success. So, gather your ingredients and prepare to embark on a culinary journey that will warm your heart and tantalize your taste buds.

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

DELICATA CREAMY SQUASH SOUP

Delicata Creamy Squash Soup image

A rich and creamy soup, great for cold winter nights.

Provided by Sue Haser

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes

Time 1h35m

Yield 5

Number Of Ingredients 7

Ingredients

3 delicata squash, halved lengthwise and seeded
1 onion, chopped
3 cups vegetable broth
1 ½ cups heavy whipping cream
2 tablespoons butter
salt to taste
ground black pepper to taste

Steps:

Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 417.3 calories, Carbohydrate 34 g, Cholesterol 110 mg, Fat 31.6 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 19.4 g, Sodium 344.5 mg, Sugar 8.5 g

LEEK & DELICATA SQUASH SOUP WITH CARAMELIZED APPLE CROUTONS

Leek & Delicata Squash Soup With Caramelized Apple Croutons image

This velvety soup pairs the gentle flavor of sauteed leeks with sweet, roasted squash. Topped with a dollop of sour cream and a few caramelized apple croutons, it embodies everything cozy about autumn.

Provided by BarbryT

Categories Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 lbs delicata squash, halved lengthwise, seeds removed
2 1/2 tablespoons unsalted butter
2 large leeks, white and tender green parts, chopped
1/2 teaspoon dried thyme
2 1/2 cups vegetable broth or 2 1/2 cups vegetarian chicken broth
3/4 teaspoon salt
1/2 teaspoon fresh ground pepper
sour cream, if desired (to garnish) (optional)
1 tart green apple, of your choosing
1/4 cup light brown sugar

Steps:

Preheat the oven to 350 degrees. Place the squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly and gently scrape or cut squash away from skin (delicata skin is edible, but not tasty in this dish). Set aside.
Melt butter in saucepan over low heat. Add leeks and thyme and stir occasionally until soft and brown, 10-15 minutes. Stir in the stock and the squash and simmer over medium heat for 20 minutes. Using an immersion hand blender, puree the soup directly in the pot until smooth. (Alternatively, puree the soup in batches in a standard blender or food processor).
Season with salt and pepper & top with sour cream and caramelized apple croutons
To make the croutons:.
Peel and core apple and halve lengthwise. Using a mandoline or a very sharp knife, cut apple into very thin slices. Line a baking sheet with parchment paper and spread one layer of apple slices on top. Sprinkle with brown sugar. Bake slices for 20 minutes at 350 degrees until crisp.
Transfer to cooling racks and let cool completely.

SQUASH & LEEK SOUP

Squash & Leek Soup image

I love this soup because it is thick & creamy without using any cream. I had a huge Butternut squash, and some leeks left from the garden, and this is what developed.

Provided by Lois M

Categories Vegetable

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 large squash (8 cups)
1 cup chopped onion
3 leeks, chopped (white and light green parts only)
1 clove garlic
2 teaspoons minced fresh ginger
4 cups chicken stock
2 tablespoons butter or 2 tablespoons margarine
1 cup white wine (optional)
salt and pepper, to taste

Steps:

Cut squash into half lengthwise, clean out seeds and place skin up on a baking dish, bake at 400 for about 45 minute allow to cool, peel off skin and cut into large chunks.
In a large pot, saute the onions, ginger, leeks, and garlic in the butter until soft.
Add the chicken stock, and wine (if using,or increase chicken stock) and simmer about 20 minute.
Transfer to a large bowl or measuring cup.
Fill blender or food processer with 1/2 stock and 1/2 squash.
(This took me 3 batches) Puree.
Return to pot and add salt, pepper to taste.
Simmer about 20 minute Freezes well.

Tips:

Choose the right squash: Delicata squash is the best choice for this soup because it has a sweet, nutty flavor and a tender texture. Butternut squash or kabocha squash can also be used.

Roast the squash before pureeing: Roasting the squash intensifies its flavor and makes it easier to puree. Be sure to remove the seeds and stringy flesh before roasting.

Use a good quality stock: The stock you use will make a big difference in the flavor of the soup. Use a homemade stock if you have it, or use a good quality store-bought stock.

Don't overcrowd the pan when sautéing the leeks: If you overcrowd the pan, the leeks will steam instead of sautéing. Sauté the leeks in batches if necessary. Cook over medium heat until leeks are soft, about 5 minutes.

Add the apples at the end: Adding the apples at the end of the cooking process prevents them from becoming mushy. Cook until softened, 3 to 4 minutes.

Season the soup to taste: Season the soup with salt, pepper, and nutmeg to taste. You may also want to add a squeeze of lemon juice or a dollop of yogurt.

Serve the soup with caramelized apple croutons: Caramelized apple croutons add a sweet and crunchy element to the soup. To make the croutons, simply toss apple cubes with olive oil, salt, and pepper, and then roast them in a 400 degree Fahrenheit oven for 15-20 minutes, or until golden brown.

Conclusion:

This leek, delicata squash, and soup with caramelized apple croutons is a delicious and comforting dish that is perfect for a cold fall or winter day. The soup is creamy and flavorful, with a hint of sweetness from the apples. The caramelized apple croutons add a nice crunchy texture and a touch of sweetness. This soup is sure to be a hit with your family and friends.