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–+ servings

Butternut Squash Soup with Leek

Serve this easy butternut squash soup with leek and homemade croutons, a dash of soured cream, or homemade Focaccia. Fill a flask and take it with you on a cold, crisp walk and enjoy the comforting sweet flavours of this winter squash.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Side Dish
Cuisine British
Servings 2
Calories 550 kcal

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.

Notes

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.
Refrain from chopping the butternut squash into large chunks, as it will take longer to cook and may not blend smoothly enough.
If you add too much liquid, the soup will become too thin when blended.
Adjust the seasoning at the end because stock cubes contain their own seasoning.
Butternut Squash skin is often quite thick, but you can remove it using a sharp knife before boiling, especially when making soup. Remember to remove the seeds as well. Alternatively, you can leave the skin on if roasting on its own.

Nutrition

Calories: 550kcalCarbohydrates: 48gProtein: 5gFat: 41gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 2gCholesterol: 108mgSodium: 510mgPotassium: 1342mgFiber: 8gSugar: 10gVitamin A: 39291IUVitamin C: 80mgCalcium: 211mgIron: 4mg
Keyword Butternut Squash, butternut squash soup with leek
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