Butternut Squash Leek Soup Recipe

Name: Butternut Squash Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 teaspoons olive oil, divided; 1 1/2 cups chopped carrots; 1 cup chopped leeks, white part only; 1 cup chopped onions; 1 pound butternut squash, cubed; 10 cups water; 1/2 loaf Italian bread, sliced; 1/2 teaspoon ground allspice; 1/2 teaspoon ground ginger; 1 apple, peeled and cubed; 3 teaspoons brown sugar

Servings: persons

5 teaspoons olive oil, divided
1 1/2 cups chopped carrots
1 cup chopped leeks, white part only
1 cup chopped onions
1 pound butternut squash, cubed
10 cups water
1/2 loaf Italian bread, sliced
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1 apple, peeled and cubed
3 teaspoons brown sugar

1
Heat 2 teaspoons oil in large stockpot over medium heat. Add carrots, leeks, and onions. Cook and stir until softened and no longer crispy, 5 to 10 minutes. Add squash; saute for 2 to 3 minutes. Add water and bring to a boil. Reduce heat to medium and cover.
2
Heat 2 teaspoons oil in a skillet over medium heat. Gently fry bread until browned, 3 to 5 minutes. Add bread to the stockpot; stir in allspice and ginger. Cook, covered, until squash has softened, about 30 minutes.
3
Meanwhile, heat remaining oil in a frying pan over medium heat. Add apple and brown sugar. Fry until apples are well browned and start to form a crispy crust, 10 to 15 minutes.
4
Puree the contents of the stockpot using an immersion blender until smooth and free of chunks. Garnish soup with the caramelized apples.

957

kcal

Calories

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: 5 teaspoons olive oil, divided, 1 1/2 cups chopped carrots, 1 cup chopped leeks, white part only, 1 cup chopped onions, and more.

Yes, 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.

Butternut Squash Leek Soup

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