Cream Of Butternut Squash And Leek Soup Recipe

Name: Cream Of Butternut Squash And Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 Tbsp. unsalted butter; 1 3/4 c. chopped leeks (white and light green parts); 4 lb. butternut squash; 6 c. chicken stock; 1/4 tsp. thyme; salt to taste; 1 c. whipping cream; 1 c. milk; freshly ground pepper; grated Parmesan cheese; chopped fresh chives or parsley

Servings: persons

5 Tbsp. unsalted butter
1 3/4 c. chopped leeks (white and light green parts)
4 lb. butternut squash
6 c. chicken stock
1/4 tsp. thyme
salt to taste
1 c. whipping cream
1 c. milk
freshly ground pepper
grated Parmesan cheese
chopped fresh chives or parsley

1
Clean, peel, deseed and cut squash into 1-inch pieces.
2
Melt butter in a heavy large pan over medium-high heat.
3
Add leeks and stir 4 minutes.
4
Add squash and stir to coat with butter.
5
Mix in stock, thyme and salt.
6
Bring to a boil; reduce heat and simmer until squash is tender, about 40 minutes.
7
Puree soup in batches in processor or blender.
8
Return to large pan.
9
Mix in cream and milk.
10
Reheat soup over low heat, stirring constantly.
11
Add freshly ground pepper.
12
Ladle soup into bowls.
13
Sprinkle with Parmesan cheese.
14
Garnish with optional chopped chives or parsley. Serve and enjoy!!

4216

kcal

Calories

419

Fat

Carbs

119

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 Tbsp. unsalted butter, 1 3/4 c. chopped leeks (white and light green parts), 4 lb. butternut squash, 6 c. chicken stock, and more.

Yes, Cream Of 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.

Cream Of Butternut Squash And Leek Soup

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