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.
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ESPA Princes
[email protected]I'm not a big fan of butternut squash, but I'm willing to give this soup a try. It sounds like it might be good.
Shahay Gray
[email protected]I'm looking forward to trying this soup. It looks delicious and I love all of the ingredients.
Nansana News
[email protected]This soup is a great way to use up leftover butternut squash. I also like that it's a vegetarian dish, so it's a good option for Meatless Mondays.
Monda Zoom
[email protected]I thought this soup was just okay. It wasn't bad, but it wasn't anything special either.
Kawaii The kiwi
[email protected]I found this soup to be a bit too thick and heavy for my taste. I think I would have preferred it if it was a bit thinner.
Suraj Aacharya
[email protected]I'm not sure what went wrong, but my soup turned out bland and watery. I think I might have added too much water.
Surmi Sarkar
[email protected]This soup is so creamy and delicious. I could eat it every day!
Qazi Kashif
[email protected]I love the addition of the leeks in this soup. They add a subtle sweetness and complexity of flavor.
Sammy Delaire
[email protected]This soup is perfect for a cold winter day. It's warm and hearty, and it fills me up without weighing me down.
Hope Byachi
[email protected]I'm not a big fan of butternut squash, but I was pleasantly surprised by how much I enjoyed this soup. The flavors are well-balanced and the soup is very creamy and comforting.
Othandwayo Lizalise
[email protected]This soup is so easy to make and it's packed with flavor. I love that I can use simple, everyday ingredients to create such a delicious meal.
Yawar Ali
[email protected]I made this soup for a dinner party and it was a huge hit! Everyone loved the creamy texture and the subtle sweetness of the butternut squash. I will definitely be making this soup again.
Raja Adil Official
[email protected]This soup was absolutely delicious! The butternut squash, leeks, and potatoes were all cooked perfectly and the flavors blended together beautifully. I also loved the addition of the Parmesan cheese and fresh thyme. It really took the soup to the nex