Butternut Squash And Leek Soup Recipe

Name: Butternut Squash And 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; 5 tablespoons unsalted butter; 4 large leeks, white and tender green parts, coarsely chopped; 7 fresh thyme sprigs or 1 teaspoon dried; 5 cups chicken stock or unsalted canned broth; 1 1/4 teaspoons salt; 1/2 teaspoon freshly ground pepper; 1/2 cup sour cream; About 3 tablespoons chopped chives; 8 slices of bacon, fried crisp and crumbled

Servings: persons

4 1/2 pounds butternut squash, halved lengthwise
5 tablespoons unsalted butter
4 large leeks, white and tender green parts, coarsely chopped
7 fresh thyme sprigs or 1 teaspoon dried
5 cups chicken stock or unsalted canned broth
1 1/4 teaspoons salt
1/2 teaspoon freshly ground pepper
1/2 cup sour cream
About 3 tablespoons chopped chives
8 slices of bacon, fried crisp and crumbled

1
Preheat the oven to 350u00b0. Place the squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly. Using a spoon, scoop out and discard the seeds. Scrape the squash from the skin.
2
Meanwhile, in a large heavy saucepan or flameproof casserole, melt the butter over low heat. Add the leeks and thyme and cook, stirring occasionally, until soft and browned, about 40 minutes. Discard the thyme sprigs.
3
Stir in the stock and the squash. Simmer over moderate heat for 20 minutes. In a blender or food processor, puree the soup in batches until smooth. Pour the soup back into the pan and season with the salt and pepper.
4
To serve, ladle the soup into bowls and garnish each serving with 1 tablespoon sour cream, 1 teaspoon chives and a sprinkling of the bacon.
5
Make Ahead: The recipe can be prepared through Step Three up to 2 days ahead. Reheat the soup before proceeding.

4839

kcal

Calories

474

Fat

Carbs

132

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 10 ingredients. The key ingredients include: 4 1/2 pounds butternut squash, halved lengthwise, 5 tablespoons unsalted butter, 4 large leeks, white and tender green parts, coarsely chopped, 7 fresh thyme sprigs or 1 teaspoon dried, and more.

Yes, Butternut Squash And 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.

Butternut Squash And Leek Soup

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