Sharing a seriously fun love for food

Butternut Squash and Leek Soup

Butternut Squash and Leek Soup

Savory notes from fresh leeks along with thyme and garlic provide the perfect accent to golden roasted butternut squash. A soul-satisfying soup perfect for a cold winter night.

With the holiday season in full swing your life is no doubt a bit hectic. This is a gorgeous soup, simple to make and full of flavor. Most butternut squash seem to have an almost cloyingly sweet taste. Instead, this version is rustic, almost hearty. Butternut squash are cooked with fresh leeks, thyme and garlic then simmered in a rich chicken stock.

Roasting butternut squash is easy enough to do – just a brush or two of olive oil and a dash of kosher salt and freshly ground pepper. But butternut squash is now readily available in the freezer section of most food markets. If you’re in a pinch for time, using this option will cut one step off the recipe making it even quicker to get on the table.

The squash, leeks, garlic and thyme simmer for a short bit on the stovetop to meld the flavors.

Then the soup is pureed and a touch of half and half is added to create a creamy soup.

The stockings are hopefully hung and gifts are mostly wrapped. So take a minute or two, settle back and enjoy this warm soup on a cold winter’s night!

Butternut Squash and Leek Soup

2 butternut squash, about 4 to 5 pounds fresh or three 10-ounce packages, frozen. You want about 6 cups of squash for the soup.

4 tablespoons olive oil, divided

1 teaspoon kosher salt, divided

¾ teaspoon freshly cracked black pepper, divided

3 tablespoons butter

3 leeks, root end and green portion trimmed, thoroughly cleaned* and chopped. See note below.

7 to 8 sprigs fresh thyme or 1 teaspoon dried

1 teaspoon finely chopped garlic

5 cups chicken stock

2 tablespoons concentrated chicken base, such as Better Than Bouillon

½ cup half and half

Shaved Parmesan and Fontina cheese for serving

For roasted butternut squash:

Split the butternut squash in half lengthwise. Remove the seeds and brush the squash with 1 tablespoon of the olive oil. Sprinkle with ½ teaspoon of the kosher salt and ¼ teaspoon of the black pepper.

Place the squash with the cut side down on a rimmed baking sheet lined with foil and sprayed with a cooking spray.

Roast the squash in a 400-degree oven for about 45 minutes or until the pieces of squash are cooked through and tender. When cool enough to handle scoop out the squash. You should have about 10 cups of squash.

For the soup:

Place a large stockpot or Dutch oven over medium heat and melt the 3 tablespoons of butter with the remaining 3 tablespoons of olive oil. Add the chopped leeks and thyme and sauté until the leeks are tender, about 12 to 15 minutes, stirring occasionally.

Add the chopped garlic and cook for an additional 3 minutes.

Stir in the squash plus the chicken stock, concentrated chicken base, the remaining ½ teaspoon of kosher salt and ¼ teaspoon of black pepper.

Simmer over medium heat for 20 minutes. Remove the sprigs of thyme and using an immersion blender puree the soup until it’s smooth.

Stir in the half and half and cook for an additional 5 to 10 minutes to heat through.

Serve with shaved Parmesan and Fontina cheese.

Serves 6 to 8.

*Cleaning leeks is an important step. As the leaves push up through the ground they capture a lot of dirt along the way. To clean, cut the dark green leaves down to the light green part of the leek. Then cut an “X” about 3” to 4” from the leaves down towards the bulb.

Place the leeks cut side down in a large measuring cup or bowl filled with cold water. Let them soak for about 20 minutes to let the leeks open up a bit. Chop and rinse the leeks under cold running water to make sure all the dirt is removed.

Butternut Squash Leek Soup, courtesy of Preserving Good Stock

December 21, 2018
: Serves 6 to 8.

Savory notes of leeks along with thyme and garlic are the perfect accent to golden roasted butternut squash creating a soul-satisfying soup perfect for a cold winter night.

By:

Ingredients
  • 2 butternut squash, about 4 to 5 pounds fresh or three 10-ounce packages, frozen. You want about 6 cups of squash for the soup.
  • 4 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided
  • ¾ teaspoon freshly cracked black pepper, divided
  • 3 tablespoons butter
  • 3 leeks, root end and green portion trimmed, thoroughly cleaned* and chopped
  • 7 to 8 sprigs fresh thyme or 1 teaspoon dried
  • 1 teaspoon finely chopped garlic
  • 5 cups chicken stock
  • 2 tablespoons concentrated chicken base, such as Better Than Bouillon
  • ½ cup half and half
  • Shaved Parmesan and Fontina cheese for serving
Directions
  • Step 1 For roasted butternut squash:
  • Step 2 Split the butternut squash in half lengthwise. Remove the seeds and brush the squash with 1 tablespoon of the olive oil. Sprinkle with ½ teaspoon of the kosher salt and ¼ teaspoon of the black pepper.
  • Step 3 Place the squash with the cut side down on a rimmed baking sheet lined with foil and sprayed with a cooking spray. Roast the squash in a 400-degree oven for about 45 minutes or until the pieces of squash are cooked through and tender. When cool enough to handle scoop out the squash. You should have about 10 cups of squash.
  • Step 4 For the soup:
  • Step 5 Place a large stockpot or Dutch oven over medium heat and melt the 3 tablespoons of butter with the remaining 3 tablespoons of olive oil. Add the chopped leeks and thyme and sauté until the leeks are tender, about 12 to 15 minutes, stirring occasionally. Add the chopped garlic and cook for an additional 3 minutes.
  • Step 6 Stir in the squash plus the chicken stock, concentrated chicken base, the remaining ½ teaspoon of kosher salt and ¼ teaspoon of black pepper. Simmer over medium heat for 20 minutes.
  • Step 7 Remove the sprigs of thyme and using an immersion blender puree the soup until it’s smooth.
  • Step 8 Stir in the half and half and cook for an additional 5 to 10 minutes to heat through.
  • Step 9 Serve with shaved Parmesan and Fontina cheese.
  • Step 10 *Cleaning leeks is an important step. As the leaves push up through the ground they capture a lot of dirt along the way. To clean, cut the dark green leaves down to the light green part of the leek. Then cut an “X” about 3” to 4” from the leaves down towards the bulb. Place the leeks cut side down in a large measuring cup or bowl filled with cold water. Let them soak for about 20 minutes to let the leeks open up a bit. Rinse the leeks under cold running water to make sure all the dirt is removed.


Leave a Reply

Your email address will not be published. Required fields are marked *


Subscribe to Preserving Good Stock’s weekly newsletter and never miss a recipe!