Imagine a velvety, golden soup that wraps you in warmth like a cozy blanket, bursting with the rich, earthy flavors of seasonal vegetables. This Butternut Squash and Leek Soup isn't just another recipe—it's a culinary experience that will transport your taste buds and elevate your home cooking from ordinary to extraordinary. Whether you're a seasoned chef or a kitchen novice, this incredibly simple yet luxurious soup promises to become your new cold-weather obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 butternut squash, peeled and diced
- 2 leeks, sliced
- 1 onion, chopped
- 4 cups vegetable broth
- 2 tbsp olive oil
- Salt to taste
- Black pepper to taste
- 1/2 cup heavy cream (optional)
Instructions
- Prepare the vegetables by peeling and dicing the butternut squash into 1-inch cubes. Clean the leeks thoroughly by slicing and rinsing in cold water to remove any dirt, then chop the onion finely.
- Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onions and sliced leeks, sautéing until they become soft and translucent, approximately 5-7 minutes.
- Add the diced butternut squash to the pot, stirring to combine with the onions and leeks. Season with salt and black pepper, ensuring the vegetables are evenly coated.
- Pour the vegetable broth into the pot, ensuring the squash is mostly covered. Bring the mixture to a gentle boil, then reduce heat and simmer for 20-25 minutes until the squash becomes tender and easily mashed with a fork.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. If you don't have an immersion blender, carefully transfer the soup to a standard blender in batches.
- Optional: Stir in heavy cream for added richness and a silky texture. Taste and adjust seasoning with additional salt and pepper as needed.
- Ladle the hot soup into serving bowls. Garnish with optional toppings like fresh herbs, a drizzle of cream, or toasted pumpkin seeds before serving.
Tips
- Vegetable Preparation: Take extra time to clean leeks thoroughly, as they often harbor hidden dirt between their layers. Slice them and rinse in cold water to ensure a grit-free soup.
- Texture Matters: For the smoothest possible soup, use an immersion blender directly in the pot or carefully transfer to a standard blender in batches.
- Enhance Flavor: Consider roasting the butternut squash before adding to the soup for a deeper, more caramelized flavor profile.
- Cream Alternatives: If avoiding dairy, substitute heavy cream with coconut milk or a plant-based cream for a similar rich texture.
- Garnish Creatively: Elevate your soup's presentation with toppings like crispy sage leaves, toasted pumpkin seeds, or a swirl of herb-infused olive oil.
- Make Ahead: This soup freezes beautifully for up to 3 months, making it perfect for meal prep and quick weeknight dinners.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 4g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 15mg
