Creamy Butternut Squash & Leek Soup
This velvety butternut squash and leek soup is a comforting and flavorful way to enjoy seasonal vegetables.
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
Instructions
- Place the peeled, seeded, and cut butternut squash chunks in a large glass bowl. Cover with plastic wrap and microwave for 15 minutes.
- Meanwhile, heat the olive oil over medium heat. Add the leek and cook until softened, about 5 minutes.
- 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.
- 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.
- 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.
- Season to taste with salt and more cayenne pepper if desired. Enjoy your creamy, comforting soup!
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.