Butternut Squash Soup with Leeks

5 from 1 vote

Butternut Squash Soup with Leeks

This butternut squash soup with leeks is the perfect comfort food for cold nights. Roasted squash is blended into a creamy soup and topped with buttery, sweet-and-sour leeks.

Prep Time5

Cook Time1 25

Total Time1 30

Course: Dinner

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 378kcal

Author: Rebecca Warfield

Equipment

Ingredients

Butternut Squash Soup

1 large butternut squash
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 onion diced
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
4 cups chicken broth
salt and pepper to taste

Leeks

3 tablespoons unsalted butter
1 leek sliced into 1/2" rounds
1/4 cup apple cider vinegar
3 tablespoons maple syrup

Instructions

Prep. Preheat the oven to 375° F.
Roast the Squash. Slice the squash lengthwise and scoop out the seeds. Drizzle the flesh of the squash with olive oil, season with salt and pepper to taste, and roast for 1 hour. The squash is done when it can be easily pierced with a knife or fork. When the squash is finished, set it aside to cool.
1 large butternut squash, 2 tablespoons olive oil, salt and pepper to taste
Soak the Leeks. Meanwhile, place the sliced leek rounds in a large bowl, and fill it with water. Set aside. This will help remove any dirt from between the leek's layers.
1 leek
Sauté the Onion. In a large Dutch oven, melt the butter over medium heat. Then, add the onion. Sauté until the onions are translucent, about 4-5 minutes. Season with salt and pepper to taste.
2 tablespoons unsalted butter, 1/2 onion
Add Spices. Add the ground ginger and nutmeg and cook just until the spices are aromatic, about 1 minute.
1/4 teaspoon ground ginger, 1/4 teaspoon nutmeg
Deglaze the Pot. Immediately pour in a little bit of the chicken broth to deglaze the pot. Use a wooden spoon to scrape up any browned bits of flavor from the bottom and sides of the pot.
Add the Broth and Squash. Pour in the remaining chicken broth. Then, scoop the butternut squash flesh out and place it in the pot. Bring to a boil, then drop the heat and simmer, covered, for about 20 minutes or so.
4 cups chicken broth
Drain the Leeks. While the soup is cooking, use your hand or a large slotted spoon to lift the leeks out of the water and into a strainer. Rinse with clean water. Do not dump them out or all of the dirt in the bottom of the bowl will get back on the leeks.
Sauté the Leeks. In a small skillet, melt the butter over medium heat. Then, add the leeks. Cook until the leeks begin to soften. Season with salt and pepper to taste.
3 tablespoons unsalted butter
Add Liquid Ingredients. Add the apple cider vinegar and maple syrup. Let it cook until it is bubbly and slightly reduced. Then, remove from the heat and set aside.
1/4 cup apple cider vinegar, 3 tablespoons maple syrup
Blend the Soup. When the soup is ready, use an immersion blender to blend the ingredients until smooth. Taste the soup here and there to test the texture.
Garnish with Leeks and Enjoy! Serve the soup garnished with the leeks and your other favorite toppings (croutons, crispy bacon, sour cream, etc.).

Video

Notes

If you ask me, the more leeks, the merrier. Feel free to double up.
Don't skip soaking the leeks; this is the easiest way to remove the dirt from the layers.
Taste-test the soup's flavor as you go, and season as needed.
An immersion blender makes blending easiest, but a regular blender works too (just blend in batches and be careful with the hot liquid).
This soup keeps well in the freezer for up to 3 months, so I often make a double batch.

Nutrition