Aunt Sharyn'S Butternut Squash & Leek Soup Recipe

Name: Aunt Sharyn'S Butternut Squash & Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 pounds butternut squash, halved lengthwise (seeds and pulp discarded); 5 tablespoons coconut oil (or unsalted butter); 4 large leeks, white and tender green parts coarsely chopped; 7 sprigs fresh thyme (or 2 tsp. dried); 5 cups vegetable stock (or chicken stock); lots of black pepper; lots of kosher salt; chopped chives, for serving; finishing olive oil, drizzled; crisp bacon, crumbled; for serving (obviously omit if following vegan/vegetarian recipe); sour cream, dolloped; for serving (omit for vegan recipe)

Servings: persons

4 1/2 pounds butternut squash, halved lengthwise (seeds and pulp discarded)
5 tablespoons coconut oil (or unsalted butter)
4 large leeks, white and tender green parts coarsely chopped
7 sprigs fresh thyme (or 2 tsp. dried)
5 cups vegetable stock (or chicken stock)
lots of black pepper
lots of kosher salt
chopped chives, for serving
finishing olive oil, drizzled
crisp bacon, crumbled; for serving (obviously omit if following vegan/vegetarian recipe)
sour cream, dolloped; for serving (omit for vegan recipe)

1
Preheat the oven to 350 degrees F. Place the squash cut-side down on a parchment lined baking sheet. Roast until tender, about 40 minutes. Let cool slightly. Scoop out the flesh from the skin.
2
In a large, heavy bottomed stockpot, melt the coconut oil (or butter) over over low heat. Add leeks and thyme. Cook, stirring occasionally, until leeks are soft and browned, 35-40 minutes. Discard thyme sprigs.
3
Stir in the stock and squash. Simmer over medium heat for 20 minutes.
4
Puree the soup with an immersion blender or in a standing blender. Season well with salt and pepper. To serve, garnish with chives, olive oil, and optional sour cream and bacon.

3847

kcal

Calories

432

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 1/2 pounds butternut squash, halved lengthwise (seeds and pulp discarded), 5 tablespoons coconut oil (or unsalted butter), 4 large leeks, white and tender green parts coarsely chopped, 7 sprigs fresh thyme (or 2 tsp. dried), and more.

Yes, Aunt Sharyn'S Butternut Squash & Leek Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Aunt Sharyn'S Butternut Squash & Leek Soup

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