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.
- 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
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.
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
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