Buttercup Squash & Leek Soup With Herb Butter

Name: Buttercup Squash & Leek Soup With Herb Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 shallot, finely chopped (about 2 Tbs.); ½ cup dry sherry; 12 lb unsalted butter, at room temperature; 2 tablespoons chopped fresh chives; 1 teaspoon kosher salt; ½ teaspoon white pepper; 4 cups leeks (chopped, well-washed, white part only, about 3 large); 8 cups buttercup squash (peeled, seeded, and diced (1-inch cubes); ½ cup dry white wine; 6 cups chicken stock (homemade or low-salt canned); 2 ½ tablespoons kosher salt; 1 teaspoon white pepper (more to taste); chopped fresh chives (to garnish)

Servings: persons

1 shallot, finely chopped (about 2 Tbs.)
½ cup dry sherry
12 lb unsalted butter, at room temperature
2 tablespoons chopped fresh chives
1 teaspoon kosher salt
½ teaspoon white pepper
4 cups leeks (chopped, well-washed, white part only, about 3 large)
8 cups buttercup squash (peeled, seeded, and diced (1-inch cubes)
½ cup dry white wine
6 cups chicken stock (homemade or low-salt canned)
2 ½ tablespoons kosher salt
1 teaspoon white pepper (more to taste)
chopped fresh chives (to garnish)

1
Up to two weeks ahead, make the herb butter:.
2
Heat a small nonstick saute pan over medium heat.
3
When hot, add the shallots and heat to release their aroma and lightly toast them, about 30 seconds.
4
Remove from the heat and add the sherry.
5
Set the pan back on the heat and reduce the liquid to 2 Tbs., about 8 minute Let cool.
6
In a small mixing bowl, blend the butter, chives, sherry-shallot mixture, salt, and pepper.
7
Line a baking sheet with parchment or waxed paper and spread the butter 1/4 inch thick to cover about 8x6 inches.
8
Cover and chill.
9
With a small cookie cutter (I use a star) or a knife, cut out 12 small shapes.
10
Wrap in plastic and freeze; freeze the remainder separately for the turkey.
11
Make the soup -- Put the leeks in a heavy-based nonaluminum, 8-qt.
12
stockpot.
13
Put the squash over the leeks; add the wine and stock.
14
Cover and bring to a boil.
15
Reduce to a simmer; cook until the squash is fork-tender, about 25 minute Let cool 15 minute Add the salt and pepper; puree in a blender (or food processor).
16
Cover and freeze (or refrigerate up to 3 days).
17
On the day of serving:.
18
Defrost the butter shapes.
19
Reheat the soup over low to medium heat, stirring frequently (or in a microwave).
20
To serve, ladle the hot soup into shallow bowls and garnish with herb butter and fresh chives.

13607

kcal

Calories

1484

Fat

Carbs

130

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 shallot, finely chopped (about 2 Tbs.), ½ cup dry sherry, 12 lb unsalted butter, at room temperature, 2 tablespoons chopped fresh chives, and more.

Yes, Buttercup Squash & Leek Soup With Herb Butter 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.

That's it — enjoy your meal!