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Butternut Squash Leek Soup

Butternut Squash Leek Soup

Butternut Squash Leek Soup is a comforting, creamy dish that showcases the rich flavors of autumn. This Soup is not only delicious but also packed with nutrients, making it a perfect choice for a healthy meal. The combination of sweet Butternut Squash Leek Soup and the mild, onion-like flavor of leeks creates a harmonious blend that warms the soul.

Key Takeaways

  • Butternut squash leek soup is a healthy, hearty, and versatile dish.
  • Perfect for cozy evenings or as a starter for an elegant meal.
  • Learn how to make this soup, its health benefits, storage tips, and delicious variations.

Health Benefits of Butternut Squash Leek Soup

This delightful soup is not just comforting but also packed with nutrition:

  • Butternut Squash: Rich in vitamins A, C, and E, as well as antioxidants and fiber. It promotes healthy vision, supports immunity, and aids digestion.
  • Leeks: Low in calories but high in essential vitamins like K and B6, leeks are excellent for heart health and digestion.
  • Optional Add-ins: Ingredients like ginger or turmeric can enhance the anti-inflammatory properties of the soup.

Make Ahead and Storage Tips

  • Make Ahead: Prepare the soup up to two days in advance. Store it in an airtight container in the refrigerator.
  • Freezing: Let the soup cool completely before transferring to a freezer-safe container. Freeze for up to 3 months.
  • Reheating: Warm the soup over low heat on the stovetop, stirring occasionally to maintain its creamy texture.

What to Serve with Butternut Squash Leek Soup

  • Crusty Bread: Perfect for dipping.
  • Salad: A fresh green salad balances the creamy soup.
  • Toppings: Garnish with toasted pumpkin seeds, croutons, or a dollop of sour cream.

Recommended Tools to Make This Recipe

  • Immersion Blender: For easy blending directly in the pot.
  • Sharp Knife: Essential for peeling and cubing the butternut squash.
  • Heavy-Duty Pot: A large pot with a sturdy base ensures even cooking.

Variations

  • Spicy: Add red pepper flakes or a dash of cayenne for heat.
  • Herbal: Incorporate fresh thyme, sage, or rosemary.
  • Vegan: Use coconut milk and vegetable stock for a dairy-free version.
  • Protein-Packed: Add cooked chickpeas or shredded chicken for a heartier meal.

Serving Suggestions

  • Family Dinner: Serve as a main dish with your favorite bread.
  • Appetizer: A small bowl pairs well with a light main course.
  • Party Starter: Serve in shot glasses as a fun and elegant appetizer.

Storing Leftovers

  • Refrigerate leftovers in an airtight container for up to 4 days.
  • Reheat gently on the stove or in the microwave, stirring to ensure even heating.

Helpful Tips

  • Peeling Squash: Use a sharp vegetable peeler and work slowly to avoid slipping.
  • Blending Safely: If using a countertop blender, let the soup cool slightly and blend in small batches to prevent spills.
  • Enhance Flavor: Roast the butternut squash before adding it to the pot for a deeper flavor.

More Delicious Soups to Try

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Cooking Method:
Cuisine:
Courses: ,
Servings: 6
Calories: 182.4
Best Season: Fall, Winter
Description

Butternut Squash Leek Soup is easier than it looks with the perfect balance of sweet and savory flavors, this soup is sure to impress at any meal whether you stick follow the traditional recipe or try out several modifications.

Ingredients
  • 2 tablespoons Olive oil
  • 2 Cloves garlic crushed
  • 1 Leek cleaned and sliced
  • 1 Medium butternut squash
  • Water (enough to cover the squash)
  • A handful of flat-leaf parsley
  • 1/2 teaspoon Cayenne pepper
  • 1 teaspoon Mild paprika powder
  • 1 teaspoon Vegetable stock powder
  • A piece of peeled ginger diced
  • Salt to taste
  • Fresh chives for garnish
Instructions
  1. 1

    Using a big pot, med the olive oil over a low flame.

  2. 2

    Sauté the crushed garlic for one to two minutes, or until it is aromatic but not browned.

  3. 3

    Add the sliced leek and lightly fry for another 2-3 minutes until softened.

  4. 4

    After removing the garlic bulbs from the pan, strain them and reserve them.

  5. 5

    Stir thoroughly after adding the diced butternut squash to the saucepan.

  6. 6

    Pour in enough water to cover the butternut squash.

  7. 7

    Stir in the flat-leaf parsley, cayenne pepper, paprika, vegetable stock powder, and diced ginger.

  8. 8

    Use the mixture to a mild boil, then lower to a simmer.

  9. 9

    Cover and cook for 15 minutes or until the butternut squash is tender.

  10. 10

    After removing the parsley stems, purée the soup until it's smooth using an immersion blender or a standard blender in stages.

  11. 11

    Taste and season with salt as needed. If making ahead, let the soup cool and store in the refrigerator. Reheat before serving.

  12. 12

    Spoon soup into bowls and garnish with chopped fresh chives.

Nutrition Facts

Servings: 6 ServingCalories:182.4kcalTotal Fat:8.75gSaturated Fat: 3.26gSodium:724mgPotassium:712mgTotal Carbohydrate:29gDietary Fiber: 3.11gSugars: 4.88gProtein:4.08gVitamin A: 15242IUVitamin C: 39mgCalcium: 109mgIron: 2.87mg

Note

Note 1: Add other vegetables such as carrots or potatoes for extra flavor and nutrition.

Note 2: For a creamier texture, stir in a splash of coconut milk or cream before serving.

Note 3: Experiment with different herbs, such as thyme or rosemary, to tweak the flavor profile.

Keywords: Butternut Squash Leek Soup, Creamy Soup Recipe,Fall Soup Recipe, Easy Leek Soup
Read it online: https://cookieandkatie.com/recipe/butternut-squash-leek-soup/
Jessica Maraite
A Food Blogger

Eating is a shared experience, a delight, and a passion for me. I think it's important to consume tasty, nutritious food that tastes wonderful. My meals are easy to make and work with a variety of schedules. You'll discover protein-rich main meals, keto breakfasts, low-carb supper ideas, and more!