Best 9 Leek Delicata Squash Soup With Caramelized Apple Croutons Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Searching for a delectable soup that merges the savory flavors of leeks and delicata squash with the sweetness of caramelized apples? Look no further! This article will guide you through the steps of crafting a hearty and flavorful leek delicata squash soup, enhanced with the perfect complement of caramelized apple croutons. Indulge in the velvety texture of the soup, complemented by the crispy, subtly sweet croutons, and discover the perfect balance of flavors that will tantalize your taste buds and warm your soul.

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

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

BUTTERNUT SQUASH LEEK SOUP



Butternut Squash Leek Soup image

Butternut squash, leeks, and carrots form the perfect blend of flavors, and the caramelized apples are the perfect garnish. Amazing fall recipe.

Provided by Ella Schwartz

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

Time 1h10m

Yield 4

Number Of Ingredients 11

5 teaspoons olive oil, divided
1 ½ cups chopped carrots
1 cup chopped leeks, white part only
1 cup chopped onions
1 pound butternut squash, cubed
10 cups water
½ loaf Italian bread, sliced
½ teaspoon ground allspice
½ teaspoon ground ginger
1 apple, peeled and cubed
3 teaspoons brown sugar

Steps:

  • Heat 2 teaspoons oil in large stockpot over medium heat. Add carrots, leeks, and onions. Cook and stir until softened and no longer crispy, 5 to 10 minutes. Add squash; saute for 2 to 3 minutes. Add water and bring to a boil. Reduce heat to medium and cover.
  • Heat 2 teaspoons oil in a skillet over medium heat. Gently fry bread until browned, 3 to 5 minutes. Add bread to the stockpot; stir in allspice and ginger. Cook, covered, until squash has softened, about 30 minutes.
  • Meanwhile, heat remaining oil in a frying pan over medium heat. Add apple and brown sugar. Fry until apples are well browned and start to form a crispy crust, 10 to 15 minutes.
  • Puree the contents of the stockpot using an immersion blender until smooth and free of chunks. Garnish soup with the caramelized apples.

Nutrition Facts : Calories 415.6 calories, Carbohydrate 75.7 g, Fat 9.3 g, Fiber 8.3 g, Protein 9.9 g, SaturatedFat 1.6 g, Sodium 553.9 mg, Sugar 15 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

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

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.

GRATIN OF DELICATA SQUASH AND LEEKS



Gratin of Delicata Squash and Leeks image

Winter squash is often paired with sweet flavors, but it's also delicious when the sweetness of the squash is contrasted with savory herbs and a blanket of melted cheese. Use the slicing disk of a food processor to streamline preparation. I found this recipe in Cooking Club magazine. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories     < 4 Hours

Time 1h9m

Yield 12 serving(s)

Number Of Ingredients 11

1/2 cup panko breadcrumbs, divided
1 tablespoon vegetable oil
1 1/2 cups sliced leeks (2 large leeks, white and pale green parts only)
2 ounces prosciutto, chopped (1/2 cup)
2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
3 lbs peeled and seeded delicata squash (8 cups) or 3 lbs butternut squash, sliced (8 cups)
2/3 cup low sodium chicken broth or 2/3 cup vegetable broth
1 1/2 cups shredded Fontina cheese
2 teaspoons butter, melted

Steps:

  • Heat oven to 400. Spray 11x7-inch ceramic or glass gratin dish with cooking spray. Sprinkle bottom with 1/4 cup of the panko.
  • Heat oil in medium skillet over medium-low heat until warm. Cook leeks and prosciutto 4-6 minutes or until tender, stirring frequently. (Add a little water if leeks start to scorch).
  • Combine rosemary, salt and pepper in small bowl. Arrange half of the squash slices in baking dish; sprinkle with half of the rosemary mixture. Spread leek mixture over squash; top with remaining squash. Gently pour broth over squash; sprinkle with remaining rosemary mixture. Cover with foil sprayed with cooking spray.
  • Bake 35-40 minutes or until squash is almost tender. (Gratin can be prepared to this point 1 day ahead. Cool slightly; refrigerate. Bake, covered, at 400 for 15 minutes before continuing with recipe). Sprinkle gratin with cheese. Combine remaining 1/4 cup panko and butter; sprinkle over cheese. Bake, uncovered, 15-20 minutes or until squash is tender and top is golden brown.
  • Tips: Deli ham or salami can be substituted.

CARAMELIZED LEEK SOUP



Caramelized Leek Soup image

Categories     Soup/Stew     Leek     Winter     Gourmet

Yield Makes about 5 cups, serving 4 as a first course

Number Of Ingredients 7

2 pounds leeks (white and pale green parts only; about 2 bunches)
3 tablespoons unsalted butter
1 1/4 teaspoons sugar
1/4 cup vermouth
3 1/2 cups chicken broth
Garnish: 4 teaspoons finely sliced fresh chives
Accompaniment: Raclette Cheese Toasts

Steps:

  • Halve leeks lengthwise and thinly slice crosswise. In a large bowl of cold water wash leeks well and lift from water into a large sieve to drain. In a 6-quart heavy kettle cook leeks in butter over moderately low heat, stirring occasionally, until some begin to turn golden, about 40 minutes. Stir in sugar and cook, stirring occasionally, 10 minutes. Stir in vermouth and cook, stirring occasionally, until liquid is evaporated and most leeks are golden, 10 to 15 minutes. Deglaze kettle with 1/2 cup broth and cook, stirring occasionally, 10 minutes more, until liquid is evaporated and leeks are deep golden. Add remaining 3 cups broth and bring soup just to a boil. Season soup with salt and pepper.
  • Serve soup, garnished with chives, with cheese toasts.

CURRIED APPLE AND LEEK SOUP



Curried Apple and Leek Soup image

The title says it all -- with potatoes, too.

Provided by MICHELLEBOYD

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 36m

Yield 4

Number Of Ingredients 8

1 tablespoon margarine
2 teaspoons curry powder
3 leeks, chopped
¾ cup diced potatoes
2 Granny Smith apples -- peeled, cored and chopped
3 cups vegetable broth
salt and pepper to taste
¼ cup plain yogurt

Steps:

  • In a medium saucepan over medium heat, melt butter. Stir in curry powder and cook 1 minute. Stir in leeks, potato and apples and cook 5 minutes. Pour in broth and bring to a boil. Cover, reduce heat and simmer 20 minutes.
  • Puree in a blender or food processor, or using an immersion blender. Season with salt and pepper and serve with a swirl of yogurt.

Nutrition Facts : Calories 133 calories, Carbohydrate 23.9 g, Cholesterol 0.9 mg, Fat 3.6 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 0.7 g, Sodium 395.2 mg, Sugar 10.7 g

CREAMY DELICATA SQUASH SOUP



Creamy Delicata Squash Soup image

Roasted squash lends a delicate sweetness to this creamy soup. Onions, vegetable broth, and roasted squash are cooked together with non-fat Greek yogurt and processed to a fine consistency for an incredibly rich-tasting soup. Chicken broth works fine for this, too.

Provided by Stella

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

Time 1h35m

Yield 5

Number Of Ingredients 7

3 delicata squash, halved lengthwise and seeded
2 tablespoons butter
1 onion, chopped
3 cups vegetable broth
1 ½ cups plain fat-free Greek yogurt
½ teaspoon freshly grated nutmeg
salt and ground black pepper to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Put squash halves into a large baking dish with cut-sides down. Pour enough water into the dish so the bottom 1/8-inch of the squash is submerged. Cover the baking dish with aluminum foil.
  • Roast squash in preheated oven until the flesh is tender, 35 to 40 minutes. Set aside to cool.
  • Melt butter in a large saucepan over low heat. Cook onion in butter, stirring occasionally, until softened, about 10 minutes.
  • Scrape the delicata squash flesh from the skin; add to the saucepan along with vegetable broth and yogurt. Stir the mixture until the squash and yogurt smoothly mix into the liquid. Bring to a simmer and cook until thickened, about 25 minutes.
  • Pour mixture from saucepan into a blender no more than half-full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth and pour into a serving tureen. Season with salt and pepper to serve.

Nutrition Facts : Calories 218.2 calories, Carbohydrate 37.1 g, Cholesterol 12.2 mg, Fat 5.3 g, Fiber 5.3 g, Protein 9.1 g, SaturatedFat 3.1 g, Sodium 343.3 mg, Sugar 12.2 g

CURRIED DELICATA SQUASH SOUP



Curried Delicata Squash Soup image

Make and share this Curried Delicata Squash Soup recipe from Food.com.

Provided by Carianne

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1 delicata squash, diced
1 boneless skinless chicken breast, diced
1 onion, diced
1 lemon (zest and juice)
1 tablespoon olive oil
1 tablespoon turmeric
1 tablespoon curry powder
1 teaspoon red pepper flakes
2 teaspoons minced ginger
3 garlic cloves, minced
8 cups chicken broth
handful spinach
1/4 cup dried cranberries
salt

Steps:

  • Saute onions and garlic in olive oil for a couple of minutes, then add squash and chicken. Saute until chicken is cooked through. Add remainder of ingredients and simmer for 30 minutes.

Nutrition Facts : Calories 175.5, Fat 7.1, SaturatedFat 1.5, Cholesterol 17.1, Sodium 1549.5, Carbohydrate 11.4, Fiber 3, Sugar 3, Protein 17.7

Tips:

  • Choose the right squash: Delicata squash is ideal for this soup because it has a sweet, nutty flavor and a tender texture. You can also use butternut squash or kabocha squash.
  • Roast the squash: Roasting the squash brings out its natural sweetness and caramelizes the edges. This adds a delicious depth of flavor to the soup.
  • Use a good quality stock: The stock is the base of the soup, so it's important to use a good quality stock. You can use chicken stock, vegetable stock, or even beef stock.
  • Don't overcrowd the pan: When you're caramelizing the apples, don't overcrowd the pan. This will prevent them from caramelizing evenly.
  • Use a variety of spices: The spices in this soup add a warm, inviting flavor. Feel free to adjust the amount of each spice to your liking.

Conclusion:

This leek, delicata squash, and apple soup is a delicious and hearty soup that's perfect for a cold winter day. The roasted squash and caramelized apples add a sweet and savory flavor, while the spices give it a warm and inviting aroma. Serve this soup with a side of crusty bread or crackers for a complete meal.

Related Topics