Butternut Squash Soup Recipe

Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 leeks, chopped; 1/4 cup butter; 3 lb. butternut squash; 1 qt. chicken stock -or-; 1 qt. vegetable stock; 1 sprig rosemary, destemmed and chopped; 8 leaves sage, chopped; Salt, to taste; Pepper, to taste; Prosciutto, for garnish (optional); Blue cheese, for garnish (optional); Parsley, for garnish (optional)

Servings: persons

2 leeks, chopped
1/4 cup butter
3 lb. butternut squash
1 qt. chicken stock -or-
1 qt. vegetable stock
1 sprig rosemary, destemmed and chopped
8 leaves sage, chopped
Salt, to taste
Pepper, to taste
Prosciutto, for garnish (optional)
Blue cheese, for garnish (optional)
Parsley, for garnish (optional)

1
Wash the outside of the butternut squash, cut in half lengthwise and scrape out the seeds.
2
Place the squash in a casserole dish.
3
Fill the bottom of the casserole dish with water, about 1/4-inch high.
4
Cover with aluminum foil and place in a 375F oven for 35 minutes.
5
Remove the squash from the oven, and spoon the insides of the squash out into a bowl.
6
Set aside.
7
Clean and chop the leeks, using only the white part of the leek.
8
Melt the butter in a stockpot.
9
Add the leeks and saute for 4 minutes.
10
Add the chicken or vegetable stock.
11
Add the butternut squash, rosemary, and sage to the pot.
12
Bring to a light boil, then turn down to a simmer.
13
After simmering 20 minutes, use an immersion blender to blend the soup until it is silky in consistency.
14
Season with salt and pepper, to taste.
15
The soup will be sweet, which can be balanced out using prosciutto and/or blue cheese for garnish.
16
Chopped parsley will provide a nice color contrast for presentation.

2585

kcal

Calories

288

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 12 ingredients. The key ingredients include: 2 leeks, chopped, 1/4 cup butter, 3 lb. butternut squash, 1 qt. chicken stock -or-, and more.

Yes, Butternut Squash 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 Soup

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