Best 2 Leek Butternut Squash And Potato Soup Recipes
Are you looking for a hearty and comforting soup that is packed with flavors? Look no further than leek, butternut squash, and potato soup. This creamy soup is not only delicious but also incredibly easy to make, making it a great weeknight meal. With its combination of sweet butternut squash, earthy leeks, and tender potatoes, this soup is sure to warm you up on a cold day. With just a few simple ingredients and steps, you can create a delightful and satisfying soup that your whole family will enjoy.
Let's cook with our recipes!
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:
- Choose the right squash: Butternut squash is the most popular choice for this soup, but you can also use kabocha or acorn squash. Look for squash that is firm and has a deep orange color.
- Roast the squash: Roasting the squash brings out its natural sweetness and flavor. You can roast the squash in the oven or on a grill.
- Use a good quality vegetable broth: The broth is the base of the soup, so it's important to use a good quality broth. You can make your own broth or use a store-bought broth.
- Don't overcook the soup: The soup should be cooked until the vegetables are tender but not mushy. Overcooked soup will lose its flavor.
- Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a pinch of cayenne pepper for a little heat.
Conclusion:
Leek, butternut squash, and potato soup is a delicious and hearty soup that is perfect for a cold day. It's easy to make and can be tailored to your own taste. So next time you're looking for a comforting and flavorful soup, give this recipe a try.
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