Flavorful butternut squash soup!
Recipe with printable instructions
Butternut squash soup is a healthy fall soup. The hardest thing is peeling the squash. And I have a tip to make that much easier!
Recipe
Cut butternut squash in half. Place on a cooking pan with 1/2 inch water. Cover tightly with foil. Bake until tender.
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Scoop Butternut squash into a bowl and set aside for a few minutes. Ensure all seeds have been removed.
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Slice white part of leeks into ''coins'. Rinse well. Leeks sometimes have sand between the layers. Use finger to seperate leek rings.
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Add butternut squash to sautéed leeks. Using an immersion blender, blend until smooth. This thickens the soup!
Recipe & printable instructions
This soup stores and freezes really well!
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Optional garnishes ~ A dollop of sour cream Greens which may be chives or green onions.
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Recipe with printable instructions