Butternut Squash Soup with Leek
Cooked in 30 minutes, this easy Butternut Squash and Leek Soup can be served with homemade croutons and a dash of soured cream.
Fill a flask and take it with you on a cold, crisp walk and enjoy the comforting, sweet flavours of this winter squash.
Why You Will Like This Recipe
- Soups containing a few simple ingredients, like this Butternut Leek Soup, are very easy to make, taking no time at all.
- This simple soup can be made ahead of time for lunch the next day or frozen for later.
- Its warming, comforting flavours are perfect for a cold winter’s day.
Ingredients and Substitutions
This is just an overview of the ingredients I used, with possible alternatives and why I may have used them. See the recipe card below for a full list of ingredients and quantities. Or click the ‘Jump to Recipe’ button at the top.
- Butternut Squash – You will need one small Squash weighing about 700g this is before you peel and remove the seeds.
- Leeks – Leeks taste a little sweeter than Onions, but white onions are fine.
- Butter – This gives the soup a rich, smooth flavour.
- Herbs – Bay Leaf and a sprig or two of Thyme are ideal. Spices you could use are Nutmeg, Cloves, or Cinnamon. But this is optional.
- 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. Tip: Test for seasoning later.
Step by Step Instructions for Making Squash and Leek Soup.
Have ready a large pan with a Lid. Thinly slice the Leeks, then peel and dice the butternut squash into cubes about 1cm thick. Not too thick as it will take longer to cook and may not blend smoothly enough.
Fig 1: Melt half the butter in a large saucepan, add the thinly sliced leeks and cook slowly on low heat until soft and the Leeks become translucent. This will only take about 5 minutes.
Fig 2: 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.
Fig 3: Add the remaining butter to the pan, along with the butternut squash, and simmer for a further 10 minutes 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.
Fig 4: 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.
Fig 5: Simmer gently for 15 – 20 minutes or until the butternut squash is soft. Carefully remove the thyme and bay leaf and allow the soup to cool a little.
Fig 6: For a nice chunky soup, serve it 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 this Butternut Squash Soup on its own or with a few Homemade Croutons. For extra creaminess and taste, add a dash of Soured Cream.
Storage
Soups like this 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.
Cook’s Tips
- Do not chop the butternut squash into large chunks as it will take longer to cook and may not blend smoothly enough.
- Adjust the seasoning at the end, this is because stock cubes often contain their own seasoning.
- If you add too much liquid, the soup will become too thin when blended.
Frequently Asked Questions
Butternut Squash skin is often quite thick, but you can remove it using a sharp knife before boiling, especially when making soup. Don’t forget to remove the seeds as well.
Alternatively, you can leave the skin on if roasting.
Butternut Squash Soup with Leek
Equipment
- Large pan with a lid.
- Blender
Ingredients
- 100 g Butter unsalted
- 100 g Leeks
- 700 g Butternut Squash
- Sprig of fresh thyme
- 1 bay leaf
- 1 stock cube
- 750 ml water or vegetable stock if not using a stock cube
Instructions
- Have ready a large pan with a Lid. Thinly slice the Leeks then peel and dice the butternut squash into cubes about 1cm thick. Not too thick as it will take longer to cook and may not blend smoothly enough.
- Melt half (50g) of the butter in a large saucepan, add the thinly sliced leeks and cook slowly on low heat until soft and the Leeks become translucent. This will only take about 5 mins.100 g Butter unsalted, 100 g Leeks
- 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.
- Add the remaining (50g) 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.700 g Butternut Squash, Sprig of fresh thyme, 1 bay leaf, 1 stock cube
- 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.750 ml water or vegetable stock if not using a stock cube
- 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 it 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. For extra creaminess and taste add a dash of Soured Cream.
