Best Squash 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.

PUMPKIN (SQUASH), LEEK, BEAN AND BACON SOUP

Steps:

• Heat oil in a dutch oven or large, deep saucepan that can hold all the ingredients.
• Lightly fry the chopped bacon. Remove and set aside. If the bacon has released a lot of fat, drain off as much as you wish.
• Reheat the remaining oil/bacon fat. Add sliced leek and onion and crushed garlic, and saute until tender.
• Add chopped pumpkin and saute for five minutes, stirring frequently.
• Add stock, beans, bacon, tarragon, thyme and chili flakes.
• Bring to a boil, then lower heat and simmer uncovered for 20 minutes, or until pumpkin is fork tender.
• Add 1/4 cup parsley.
• Zap the cooked mixture with a stab blender or buzz up in a food processor. Or crush with a potato masher. The choice depends on your consistency preferences.
• Stir in cream (if used), and season with salt and pepper to taste. Reheat gently.
• Ladle into bowls and garnish with sour cream and additional parsley or coriander (cilantro).

BUTTERNUT SQUASH LEEK SOUP

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.

CHILLED YELLOW SQUASH AND LEEK SOUP WITH CORIANDER AND LEMON CRèME FRAîCHE

Steps:

• Heat oil in heavy large saucepan over medium heat. Add leek and coriander and cook until almost tender, stirring often, about 6 minutes. Add squash; sprinkle with salt and pepper and sauté until squash begins to soften, about 3 minutes. Add broth. Bring to boil, reduce heat to medium, and simmer uncovered until vegetables are soft, about 10 minutes. Working in batches, puree soup in blender until smooth. Transfer to bowl and chill uncovered until cold, about 3 hours. Season with salt.
• Whisk crème fraîche and grated lemon peel in small bowl. Divide soup among bowls, drizzle with lemon crème fraîche, and serve.

SQUASH & LEEK SOUP

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.

BUTTERNUT SQUASH LEEK SOUP

Steps:

• Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap in foil and bake at 350° for 1 hour. Cool 10 minutes.
• Separate cloves and squeeze to extract garlic. Discard skins.
• Heat oil in a large saucepan over med-high heat.
• Add leek & sauté for 5 minutes or until tender.
• Stir in garlic, squash, water, broth, salt & pepper. Bring to a boil.
• Reduce heat and simmer for 10 minutes or until squash is tender.
• Place half the mixture in blender. Remove the center piece on blender lid to allow steam to escape. Cover the opening with a towel and blend until smooth.
• Repeat for remaining mixture.

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 & DELICATA SQUASH SOUP WITH CARAMELIZED APPLE CROUTONS

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.

VEGAN JAPANESE WINTER SQUASH AND LEEK SOUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Arrange squash, cut-side up, on a baking sheet.
• Bake in the preheated oven until squash is tender, 30 to 40 minutes; cool slightly. Remove skin from squash and chop the flesh.
• Heat canola oil in a large pot over medium heat; cook and stir onion and white parts of leek until golden brown, 10 to 15 minutes.
• Mix water, green parts of leeks, potatoes, baked squash, and carrots to onion mixture; bring to a boil. Reduce heat, cover pot, and simmer, stirring every 10 minutes and adding more water as needed, until vegetables are tender, about 1 hour.
• Pour vegetable stock into vegetable mixture; season with garlic salt and pepper. Raise temperature to medium and cook until boiling, 15 to 20 minutes.

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

SQUASH, LEEK, AND WATERCRESS SOUP

Steps:

• Remove and discard the root, tough outer leaves, and tops of leeks to where the dark green begins to pale. Chop leeks, and saute in butter in a large Dutch oven for 5 minutes or until tender.
• Add squash, and saute for 4 minutes. Stir in chicken broth. Bring to a boil, cover, reduce heat and simmer for 15 minutes or until the squash is tender. Add the watercress, hot sauce, and salt and pepper to taste, and simmer for 2 minutes.
• Transfer mixture in batches to a blender (I use a handheld blender and leave everything in the pot). Ladle soup into soup bowls. Garnish, if desired.

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.