Best 3 Butternut Squash And Leek Soup Recipes

Indulge in the comforting warmth of butternut squash and leek soup, a culinary delight that blends the natural sweetness of butternut squash with the subtle sharpness of leeks. This hearty and flavorful soup is a perfect addition to your weeknight dinners or weekend gatherings, offering a simple yet elegant dish that showcases the best of seasonal produce. Whether you prefer a smooth and creamy texture or a chunky, rustic feel, this versatile soup adapts to your preferences, making it a versatile addition to your culinary repertoire.

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

BUTTERNUT SQUASH AND LEEK SOUP

Butternut Squash and Leek Soup image

Categories Squash Soup/Stew Side Bake

Number Of Ingredients 10

Ingredients

3 pounds Butternut squash
4 tablespoons Butter
3 stalks Large Leeks white and green parts only cut into small squares
1 teaspoon Dried Thyme
3 ounces Bacon
2 quarts Chicken Stock
2 teaspoons Salt
1/4 teaspoon Black Pepper
1/2 cup Sour Cream
2 tablespoons Chopped Chives

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.

Tips:

For a richer soup, use half-and-half or cream instead of milk.
Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
Garnish the soup with a dollop of sour cream, crumbled bacon, or chopped fresh herbs.
Serve the soup with a side of crusty bread or crackers for dipping.
To make the soup ahead of time, cook it according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, reheat the soup over medium heat until warmed through.

Conclusion:

Butternut squash and leek soup is a delicious and versatile dish that can be enjoyed for lunch or dinner. It's also a great way to use up leftover butternut squash. This soup is packed with flavor, thanks to the combination of sweet butternut squash, savory leeks, and aromatic herbs. The soup is also creamy and comforting, making it the perfect meal for a cold day. Whether you're looking for a quick and easy weeknight meal or a hearty and satisfying soup to serve at your next dinner party, butternut squash and leek soup is sure to please everyone at the table.