Butternut Squash and Leek Soup is a comforting, creamy dish that brings out the natural sweetness of butternut squash paired with the mild, delicate flavor of leeks. This warm and cozy soup is perfect for cool days and can be made effortlessly in under an hour. Blended until smooth and velvety, it’s a satisfying option that’s also nutrient-rich. Garnish with a drizzle of cream, a sprinkle of herbs, or a handful of toasted seeds for added texture and flavor.
Ingredients
- 1 large butternut squash, peeled, seeded, and diced (about 4 cups)
- 2 large leeks, white and light green parts only, sliced and thoroughly cleaned
- 3 tablespoons olive oil or butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 cup coconut milk or heavy cream
- Salt and pepper, to taste
- Optional garnishes: chopped parsley, a drizzle of cream, toasted pumpkin seeds
Instructions
- Sauté the Vegetables: In a large pot, heat the olive oil or butter over medium heat. Add the onions and leeks, and sauté for 5-7 minutes, or until softened. Add the garlic and cook for another 1-2 minutes until fragrant.
- Add the Butternut Squash: Add the diced butternut squash to the pot, stirring to coat with the oil and aromatics.
- Simmer: Pour in the vegetable or chicken broth, and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 20-25 minutes, or until the squash is tender.
- Blend the Soup: Remove the pot from heat. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth.
- Add Creaminess: Stir in the coconut milk or heavy cream and season with salt and pepper to taste. Heat for an additional 2-3 minutes if needed.
- Serve: Ladle the soup into bowls, and garnish with parsley, a drizzle of cream, or toasted pumpkin seeds if desired.
Enjoy this silky butternut squash and leek soup as a starter or alongside crusty bread for a wholesome meal!
