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
- Preheat oven to 375 Fahrenheit
- 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 F for 40 minutes. Test 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 seeds and add to broth and leek mixture.
- Add thyme, salt, pepper and chipotle. Simmer for 20 minutes then puree with an immersion 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.
How I store and freeze big batches of soup
Refrigerate in airtight containers up to 4 days. Freeze up to 3 months. For jars or rigid containers, leave at least ½ inch headspace for expansion. Thaw overnight in the fridge, then reheat gently, adding a splash of broth or water if needed.Nutrition (estimate)
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