Butternut Squash & Leek Soup
A flavorful and healthy butternut squash recipe. The sauteed leeks add an amazing depth of flavor to this delicious butternut squash soup. Perfect to start a fall meal or add a roll and it's perfect for lunch!
Servings: 6
Calories: 197Kcal
Ingredients
- 3 ½ lbs butternut squash large - size can vary by about ½ lb for this recipe.
- 2 tablespoon vegetable oil
- 3 leeks medium sized, finely sliced, white part only (rinsed.)
- 4 cups chicken broth 32 oz
- 1 teaspoon dried thyme
- 1 ½ teaspoon salt
- ½ teaspoon pepper
- 2 dash chipotle ground red pepper optional
- Sour cream as a garnish . optional
Instructions
- Cut squash in half lengthwise.
- Scrape out seeds
- Put into a pan with ½ inch water
- Cover with tinfoil so water doesn't evaporate
- Bake at 375 Fahrenheit for 40 minutes.
- Stab with fork to see if soft. If not, bake a few more minutes until soft.
- When done, remove from oven. Set aside for a few minutes to cool a bit.
- While squash is cooling, sauté leeks in oil.
- Add chicken broth to sautéed leeks.
- Scoop out squash (no seeds!) and add to broth and leak mixture.
- Add thyme, salt, pepper and chipotle.
- Simmer for 20 minutes.
- Puree with emersion blender (or carefully in a blender).
- Add a little sour cream on top as a garnish (optional).
- Serve and enjoy!
Notes
Delicious with a little sour cream and a fresh roll or hearty piece of bread. This recipe has a great way to cook the butternut squash to make using it much simpler.
Nutrition (I am not a nutritionist. These are estimates only)
Serving: 1g | Calories: 197Kcal | Carbohydrates: 38g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 3mg | Sodium: 1182mg | Potassium: 1043mg | Fiber: 6g | Sugar: 8g | Vitamin A: 28879IU | Vitamin C: 61mg | Calcium: 164mg | Iron: 3mg