Get ready to transform your kitchen into a gourmet haven with this absolutely irresistible Butternut Squash Potato Leek Soup that will make your taste buds dance with joy! Imagine a velvety, rich soup that combines the sweet, nutty flavor of butternut squash with the subtle elegance of leeks and the hearty comfort of potatoes. This French-inspired recipe is not just a soup – it's a warm hug in a bowl that will transport you to a cozy countryside kitchen with every single spoonful.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 butternut squash, peeled and cubed
- 2 potatoes, peeled and diced
- 2 leeks, cleaned and sliced
- 4 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare all ingredients by peeling and chopping the butternut squash into 1-inch cubes, dice the potatoes, slice the leeks, chop the onion, and mince the garlic.
- Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 3-4 minutes.
- Add minced garlic and sliced leeks to the pot, cooking for an additional 2-3 minutes until the leeks become tender and fragrant.
- Add cubed butternut squash and diced potatoes to the pot, stirring to combine with the onion and leek mixture.
- Pour vegetable broth over the vegetables, ensuring they are completely covered. Bring the mixture to a gentle boil, then reduce heat and simmer for 20-25 minutes until the squash and potatoes are very tender.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches.
- Season with salt and pepper to taste, stirring to incorporate the seasoning thoroughly.
- Ladle the hot soup into bowls and serve immediately. Optional: garnish with a drizzle of cream, chopped herbs, or croutons if desired.
Tips
- Choose Fresh Ingredients: Select a ripe butternut squash with a deep orange color and firm texture. Fresh leeks and potatoes will dramatically enhance the soup's flavor profile.
- Knife Skills Matter: Cut vegetables into uniform sizes to ensure even cooking and a smooth blending process.
- Sautéing Secrets: Take your time when sautéing onions and leeks. The caramelization builds a rich, deep flavor foundation for the soup.
- Blending Technique: If using a standard blender, work in small batches and allow steam to escape to prevent any kitchen explosions. An immersion blender is ideal for creating a silky-smooth texture.
- Seasoning Strategy: Add salt and pepper gradually, tasting as you go. The vegetable broth's saltiness can vary, so adjust accordingly.
- Garnish Game: Elevate your soup with creative toppings like toasted pumpkin seeds, a swirl of cream, fresh herbs, or crispy croutons for added texture.
- Make-Ahead Magic: This soup actually tastes even better the next day, as the flavors have more time to meld together. It's perfect for meal prep!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 4g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
