Creamy Butternut Squash & Leek Soup

Creamy Butternut Squash & Leek Soup

This velvety butternut squash and leek soup is a comforting and flavorful way to enjoy seasonal vegetables.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6

Course: Soup

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

• 1 butternut squash (peeled, seeded, and cut into 2-inch chunks (about 7 cups))
• 2 tablespoons olive oil (or butter)
• 1 large leek (or 2 small leeks) (white and green parts only, quartered lengthwise, sliced thin, and washed thoroughly)
• 4 cups chicken stock (or vegetable stock)
• 1-2 cups water
• 2 sprigs fresh thyme
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper

Method

 

1. Place the peeled, seeded, and cut butternut squash chunks in a large glass bowl. Cover with plastic wrap and microwave for 15 minutes.
2. Meanwhile, heat the olive oil over medium heat. Add the leek and cook until softened, about 5 minutes.
3. Add the squash to the pan with the leek and cook until a brown fond forms on the bottom of the pan, about 10 minutes, stirring occasionally.
4. Add the chicken stock and scrape the bottom to get all the brown bits off. Add the thyme, bay leaves, cayenne pepper, and liquid from the butternut squash. Bring to a simmer and cook until the leeks are fully tender, about 10 minutes.
5. Remove the bay leaves and thyme sprigs. Blend the soup in a high-speed blender or with an immersion blender until smooth. Add water, 1/2 cup at a time, to reach your desired consistency.
6. Season to taste with salt and more cayenne pepper if desired. Enjoy your creamy, comforting soup!

Notes

– Ensure your butternut squash is cooked until very tender for maximum creaminess.
– Wash leeks thoroughly to remove any hidden grit.
– For a richer flavor, use chicken stock instead of vegetable stock.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

The key to a truly luxurious and smooth butternut squash soup lies in the initial sautéing of the aromatics and the gradual addition of liquid. Starting with olive oil or butter in a heavy-bottomed pot allows the leeks to soften and sweeten without browning too quickly. This gentle cooking process, often referred to as sweating, draws out moisture and concentrates their mild oniony flavor, forming a foundational sweetness for the soup. Once the leeks are tender, adding the butternut squash and briefly sautéing it helps to slightly caramelize its natural sugars, deepening its flavor profile. Subsequently, adding the chicken or vegetable stock, water, thyme, and bay leaf and bringing it to a simmer ensures that the squash cooks evenly and becomes fork-tender. The slow simmering allows the flavors to meld. The final step, blending the soup until silky smooth, is crucial. Using an immersion blender directly in the pot or carefully transferring batches to a countertop blender (venting the lid to avoid steam buildup) breaks down the cooked squash and leeks into a creamy emulsion. The starch released from the squash, combined with the liquid, creates the soup’s characteristic velvety texture without the need for heavy cream, though a splash can be added for extra richness.

Troubleshooting

• Soup is too thin: If your soup lacks body after blending, it’s likely due to too much liquid. Simmer the soup uncovered for an additional 10-15 minutes to allow excess water to evaporate, thickening the consistency. Alternatively, you can create a slurry by whisking a tablespoon of cornstarch or flour with two tablespoons of cold water, then stirring it into the simmering soup until thickened.
• Soup is too thick: Conversely, if the soup is too dense, gradually whisk in more chicken or vegetable stock or water, a quarter cup at a time, until your desired consistency is reached. Ensure you reheat the soup gently after adding more liquid.
• Leeks are gritty: Leeks grow in sandy soil and can trap dirt between their layers. Thoroughly washing them after slicing is essential. If you notice grit after cooking, you can try straining the soup through a fine-mesh sieve, though this may slightly alter the texture.
• Flavor is bland: The soup needs seasoning. Taste and adjust salt and cayenne pepper before serving. Freshly ground black pepper can also add a subtle warmth. If the squash flavor isn’t prominent enough, consider roasting the squash beforehand for a more intense, nutty taste.

Substitutions

• Butternut Squash: Acorn squash or kabocha squash can be used as substitutes. They have similar textures and sweetness, though kabocha may offer a slightly nuttier flavor. The cooking time might vary slightly.
• Leeks: If leeks are unavailable, you can substitute with one large yellow onion or two shallots. Sauté them until softened and translucent before adding the squash. This will impart a more pungent onion flavor.
• Chicken Stock: For a vegetarian or vegan version, vegetable stock is an excellent substitute. Ensure it’s a good quality stock for the best flavor. For a richer vegan option, use a mushroom-based vegetable broth.
• Olive Oil/Butter: Coconut oil can be used for a dairy-free and vegan option. It will impart a subtle coconut flavor that pairs surprisingly well with squash.

Pro tips

• Ensure your butternut squash is cooked until very tender for maximum creaminess.
• Wash leeks thoroughly to remove any hidden grit.
• For a richer flavor, use chicken stock instead of vegetable stock.

Enjoy this delightful butternut squash leek soup as a starter or light meal. It’s a simple yet elegant way to savor seasonal flavors.

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