So comforting and smooth. Serve this easy Butternut Squash and Leek Soup with homemade croutons, a dash of soured cream or homemade Focaccia.
How to Make Butternut Squash and Leek Soup
List of Ingredients.
You only need a few ingredients to make this Squash and Leek Soup.
- Butternut Squash - I used a small one weighing about 700g
- Leeks - White onions are also good, but I find Leeks taste a little sweeter than Onions. They don't make you cry either.
- Butter - This gives the soup a rich smooth flavour
- Herbs - The staple Bay Leaf and a sprig or two of Thyme.
- Stock cube and hot water- If you have some homemade vegetable stock or chicken stock use that in place of the stock cube and water.
Melt half the butter in a large saucepan, add the thinly sliced leeks and cook slowly on low heat until soft and translucent. This will only take about 5 mins. Cover the Leeks with a small sheet of baking parchment before you add the lid as this will help maintain a lot of the moisture and help prevent the Leeks from burning.
While the Leeks a cooking, peel and dice the butternut squash into cubes about 1cm thick. Add the remaining butter to the pan, along with the butternut squash and simmer for a further 10 mins with the lid on to allow the butternut squash to soften a little.
Add the thyme, bay leaf, stock cube and a little salt and pepper. TIP: If using a stock cube, this may already contain salt and pepper. Pour in enough hot water (or stock if using) to just cover the vegetables. Note: If you add too much liquid, the soup will become too thin when blended.
Simmer gently for 15 – 20 mins or until the butternut squash is soft when pressed with tongs. Carefully remove the thyme and bay leaf and allow the soup to cool a little.
If you want a nice chunky soup serve as it is. If you prefer a thick smooth soup blend in a food processor until you reach the required consistency. Add further seasoning to taste.
Serve on its own or with a few homemade croutons. An optional dash of Soured cream will add extra creaminess and taste
This soup can be made in advance and kept in the fridge for a couple of days. It will also freeze well. Before serving, gently reheat, adjusting consistency and seasoning if needed
Easy Butternut Squash and Leek Soup
Ingredients
- 100 g butter
- 100 g Leeks thinly sliced
- 1 small Butternut Squash approx. 700g
- Sprig of fresh thyme
- 1 bay leaf
- 1 stock cube
- 750 ml water or vegetable stock if not using a stock cube
- Croutons Optional garnish
- Soured Cream Optional garnish
Instructions
- Melt half the butter in a large saucepan, add the thinly sliced leeks and cook slowly on a low heat until soft and translucent. This will only take about 5 mins.
- Peel and dice the butternut squash into cubes about 1cm thick. Add the remaining butter to the pan, along with the butternut squash and simmer for a further 10 mins with the lid on to allow the butternut squash to soften a little.
- Add the thyme and bay leaf and a little salt and pepper. Note: If using a stock cube, this may already contain salt and pepper. Pour in enough hot water (or stock if using) to just cover the vegetables. Simmer gently for 15 – 20 mins or until the butternut squash is soft when pressed with tongs or a fork.
- Carefully remove the thyme and bay leaf and allow the soup to cool a little.
- If you want a nice chunky soup serve as it is. If you prefer a thick smooth soup blend in a food processor until you reach the required consistency. Add further seasoning to taste.
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