Best Roasted Butternut Squash And Leek Soup Recipes

Roasted Butternut Squash and Leek Soup image

Provided by Austin Vegas

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 19

2 tablespoons olive oil
4 1/2 lbs butternut squash, seeded, peeled and large 1 in. dice
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh nutmeg
1 teaspoon salt, plus additional to taste preference
1 teaspoon white pepper, plus additional to taste preference
3 tablespoons butter
1/2 cup celery, diced (~2-3 sprigs)
1 medium onion, diced
2 leeks, cleaned and diced
6 fresh thyme sprigs (1 Tsp dried thyme used as alternative)
3 garlic cloves, chopped
1 teaspoon fresh ginger, minced
2 granny smith apples, peeled and chopped
5 cups chicken stock (home made preferable)
1/2 cup sherry wine (dry white wine used as alternative)
3/4 cup heavy cream (or half and half)
1/2 cup walnuts, chopped (*OPTIONAL)
3 tablespoons chives, chopped (*OPTIONAL)

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.

Nutrition Facts : Calories 621.5, Fat 30.6, SaturatedFat 12.5, Cholesterol 62, Sodium 758.8, Carbohydrate 65.5, Fiber 9.8, Sugar 18.7, Protein 11.7

ROASTED BUTTERNUT SQUASH AND LEEK SOUP image

Yield 8-10 servings

Number Of Ingredients 20

2 Tbsp. olive oil
4 1/2 lbs butternut squash, seeded, peeled and large dice
1/2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
1 tsp salt, plus additional to taste preference
1 tsp white pepper, plus additional to taste preference
3 Tbsp. butter
1/2 cup celery, diced (~2-3 sprigs)
1 medium onion, diced
2 leeks, cleaned and diced
7 fresh thyme sprigs or 1 Tsp dried
3 cloves garlic, chopped
1 tsp fresh ginger, minced
2 granny smith apples, peeled and chopped
5 cups chicken stock (home made preferable)
1/2 cup sherry or dry white wine
3/4 cup heavy cream (or half and half)
OPTIONAL:
1/2 cup chopped walnuts
3 tablespoons chopped chives

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.