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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Kelly Fageroos
[email protected]This soup is the perfect comfort food. It's warm, creamy, and delicious.
praise takaendesa
[email protected]This soup is a bit too spicy for my taste. I think I'll use less cayenne pepper next time.
Tyler Macko
[email protected]I'm not a big fan of butternut squash, but this soup is amazing. I'll definitely be making it again.
Riquelme Chetty
[email protected]This soup is a great make-ahead meal. I made it on the weekend and then reheated it for dinner during the week.
eric garcia
[email protected]This soup is delicious and easy to make. I'll definitely be making it again.
Melissa Owens
[email protected]I'm not sure what went wrong, but my soup turned out watery. I think I'll try again with less liquid.
Emily Roblox
[email protected]This soup is a great way to get your kids to eat their vegetables.
Mk rana
[email protected]I'm not a vegan, but I really enjoyed this vegan soup. It's hearty and satisfying.
Idan Junior
[email protected]I made this soup in my slow cooker and it turned out perfectly.
Treasures Dumas
[email protected]This soup is a great way to warm up on a cold day.
Shakeel Rana
[email protected]I'm not a fan of the texture of butternut squash, so I pureed the soup until it was smooth. It was still very tasty.
Nakacwa Teddy
[email protected]I followed the recipe exactly and the soup turned out great! It's a keeper.
Space Dust
[email protected]This soup is a bit bland for my taste. I think I'll add some more salt and pepper next time.
Munir Memon
[email protected]I'm allergic to leeks, so I used green onions instead. The soup was still delicious.
Star Com
[email protected]I added some extra spices to this soup, like cumin and coriander, and it turned out great.
Bina Khadka
[email protected]This soup is a great way to use up leftover butternut squash. It's also a healthy and filling meal.
Mr fani
[email protected]I'm not usually a fan of butternut squash soup, but this recipe changed my mind. It's so delicious and easy to make.
Sian Kamara
[email protected]I made this soup last night and it was a hit with my family! Everyone loved it.
intoxicated eyes
[email protected]This soup is amazing! It's so creamy and flavorful, and the butternut squash and leeks are a perfect combination.