Best 2 Butternut Squash Leek And Potato Soup Recipes

Butternut squash leek and potato soup is a creamy, comforting, and flavorful dish that is perfect for a cold fall or winter day. Made with a blend of roasted butternut squash, leeks, potatoes, and vegetable broth, this soup is packed with nutrients and antioxidants. The soup is incredibly easy to make, and it can be tailored to your own dietary preferences. For example, you can use dairy-free milk or cream instead of regular milk or cream, or you can add additional vegetables to the soup, such as carrots or celery.

Here are our top 2 tried and tested recipes!

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

Tips:

Choose the right squash: Look for butternut squash that is firm and heavy for its size, with a smooth, unblemished skin. Avoid squash that has soft spots or bruises.
Roast the squash before adding it to the soup: Roasting the squash brings out its natural sweetness and flavor. To roast the squash, preheat your oven to 400 degrees Fahrenheit. Cut the squash in half lengthwise and scoop out the seeds. Drizzle the squash with olive oil and season with salt and pepper. Place the squash cut-side down on a baking sheet and roast for 30-40 minutes, or until the squash is tender.
Use a good quality vegetable broth: The vegetable broth is the base of the soup, so it's important to use a good quality broth. Look for a broth that is made with fresh vegetables and herbs. Avoid broths that are made with artificial flavors or preservatives.
Add some cream or milk for a richer flavor: If you like a creamy soup, you can add some cream or milk to the soup. Be sure to add the cream or milk slowly and stir constantly to avoid curdling.
Serve the soup with a garnish: A garnish can add a pop of color and flavor to the soup. Some popular garnishes for butternut squash soup include croutons, bacon bits, chopped parsley, or roasted squash seeds.

Conclusion:

Butternut squash soup is a delicious and nutritious soup that is perfect for a fall or winter meal. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a butternut squash soup that is sure to impress your family and friends.

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