Best Butternut Squash And Leek Soup Recipes

BUTTERNUT SQUASH, LEEK AND POTATO SOUP

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.

ROASTED BUTTERNUT SQUASH AND LEEK SOUP

Steps:

• Preheat oven to 375 degrees. Prep the butternut squash and toss with olive oil, 1 tsp salt, 1 tsp pepper, nutmeg and cinnamon in a large mixing bowl.
• Evenly coat and spread out on a 13 by 9 by 2-inch glass baking dish or sheet pan. Roast for 40 minutes or until tender when pierced with a fork. While squash is roasting, prep the remainder of this recipe. When roasted, set aside.
• In a large heavy saucepan, pot or dutch oven heat the butter on low heat. Add thyme, leeks, celery and onions, stirring occasionally until cooked soft and browned, about 10 minutes. Remove thyme sprigs (if using).
• Stir in squash, garlic, apples, ginger, and chicken stock. Bring to a boil, then reduce heat to medium-low. Cover and simmer until vegetables are tender, 20-30 minutes.
• Using a stick blender (or in blender by batch), puree the mixture until smooth. When using a blender or food processor for hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, crack one corner of the lid open. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
• Return soup to pot with low heat and mix in sherry/wine, cream, additional salt and pepper to taste. Heat until simmer.
• Ladle hot soup into bowls for serving. Garnish with chopped walnuts, chives or a fresh grated nutmeg.

LEEK, BUTTERNUT SQUASH AND POTATO SOUP

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

ROASTED BUTTERNUT SQUASH AND LEEK SOUP

Steps:

• Preheat oven to 375 degrees. Toss butternut squash with olive oil, 1 tsp salt, 1 tsp pepper, nutmeg and cinnamon in a large mixing bowl. Evenly coat and spread out on a 13 by 9 by 2-inch glass baking dish or sheet pan. Roast for 45 minutes to 1 hour or until tender when pierced with a fork. Set aside. In a large heavy saucepan, pot or dutch oven heat the butter on low heat. Add thyme, leeks, celery and onions, and cook, stirring occasionally until cooked soft and browned, about 10 minutes. Remove thyme sprigs (if using). Stir in squash, garlic, apples, ginger, and chicken stock. Bring to a boil, then reduce heat to medium-low. Cover and simmer until vegetables are tender, 20-30 minutes. Using a stick blender (or in blender by batch), puree the mixture until smooth. When using a blender or food processor for hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, crack one corner of the lid open. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. Return soup to pot with low heat and mix in sherry/wine, cream, additional salt and pepper to taste. Heat until simmer. Ladle hot soup into bowls for serving. Garnish with chopped walnuts, chives or a fresh grated nutmeg.

BUTTERNUT SQUASH AND LEEK SOUP

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.