Butternut Squash Leek Soup

Savory notes of leeks along with thyme and garlic accent golden roasted butternut squash creating a soul-satisfying soup perfect for a chilly fall night.

With the holiday season fast approaching, your life is no doubt starting to become a bit hectic. This is a gorgeous soup, simple to make and full of flavor.

I’ve tried quite a few versions of butternut squash soup, and some sadly seem to have an almost cloyingly sweet taste. Instead, this version is rustic, almost hearty. Leeks, thyme, and garlic add that earthy note to the lightly sweet roasted squash. With a background of chicken stock, deepened with a touch of chicken base the flavors blend together beautifully with a pour of half and half.

Sauté the herbs and aromatics in a blend of butter and olive oil. Toss in the golden, roasted butternut squash and simmer everything in a rich chicken stock.

When the leeks and the squash are very tender, purée until you have a silky smooth soup, finishing with a creamy touch of half and half.

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. And 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.

So, before the holiday rush hits you, take a minute or two and enjoy this warm soup on a cool autumn night!

Butternut Squash Leek Soup

2 butternut squash, about 4 to 5 pounds

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, about 3 cups

1 tablespoon fresh thyme or 1 teaspoon dried

1 teaspoon finely chopped garlic

5 cups chicken stock

1 tablespoon concentrated chicken base, such as Better Than Bouillon

½ cup half and half

Grated Parmesan 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 peel the squash and cut it into chunks. You should have about 9 to 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 minutes, stirring occasionally.

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

Add the roasted squash.

Pour in the chicken stock and add the concentrated chicken base, the remaining ½ teaspoon of kosher salt and ¼ teaspoon of black pepper.

Bring the stock to a boil over medium heat, then partially cover the pan, reduce the heat to medium-low and simmer for 20 minutes.

Using an immersion blender purée 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 grated Parmesan 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 off, leaving the whiter portion of the leek. Trim off the root end of the leek.

Then starting on the leaf side, cut an “X” about 3” to 4” down towards the root portion of 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.

Makes 6 to 8 servings.