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Home » Starters » Easy Butternut Squash and Leek Soup

Easy Butternut Squash and Leek Soup

August 28, 2021 by Everyday Baker Leave a Comment

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So comforting and smooth. Serve this easy Butternut Squash and Leek Soup with homemade croutons, a dash of soured cream or homemade Focaccia.

Overhead shot of soup in a bowl

How to Make Butternut Squash and Leek Soup

Overhead shot of vegetables

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.
Leeks in a pan

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.

Chopped Butternut Squash and Leeks in a pan

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.

Butternut Squash Soup cooking in a pan

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.

Soup in a pan

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.

Overhead shot of soup in a bowl

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

Overhead shot of soup in a bowl
Print Recipe
5 from 1 vote

Easy Butternut Squash and Leek Soup

So comforting and smooth. Serve this easy Butternut Squash and Leek Soup with homemade croutons, a dash of soured cream or homemade Focaccia.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: starter
Cuisine: British
Keyword: Butternut Squash, Easy
Servings: 2
Calories: 561kcal
Author: Everyday Baker

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.

Notes

This soup can be made in advance and kept in the fridge for a couple of days.
It also freezes well.
Before serving, gently reheat, adjusting consistency and seasoning if needed

Nutrition

Calories: 561kcal | Carbohydrates: 51g | Protein: 5g | Fat: 41g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 108mg | Sodium: 881mg | Potassium: 1430mg | Fiber: 8g | Sugar: 11g | Vitamin A: 41949IU | Vitamin C: 85mg | Calcium: 234mg | Iron: 4mg
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