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How to Make Butternut Squash Leek Soup - A Step-by-Step Guide

Nothing says comfort food quite like a warm, creamy bowl of butternut squash leek soup. This rich and flavorful soup is the perfect way to warm up on a chilly day, and its velvety texture and subtle sweetness make it a favorite among both kids and adults.

Made with simple, wholesome ingredients, this butternut squash leek soup is not only delicious, but also packed with nutrients. Butternut squash is a good source of fiber, vitamin C, and vitamin A, while leeks are rich in antioxidant...

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Ingredients

  • 5 teaspoons olive oil, divided
  • 1 ½ cups chopped carrots
  • 1 cup chopped leeks, white part only
  • 1 cup chopped onions
  • 1 pound butternut squash, cubed
  • 10 cups water
  • ½ loaf Italian bread, sliced
  • ½ teaspoon ground allspice
  • ½ teaspoon ground ginger
  • 1 apple, peeled and cubed
  • 3 teaspoons brown sugar

Information

  • Prep Time: 25 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 10 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • 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.
  • 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.
  • Puree the contents of the stockpot using an immersion blender until smooth and free of chunks. Garnish soup with the caramelized apples.

    • Nutrition

    416 cal.

    • Total Fat: 9g
    • Saturated Fat: 2g
    • Sodium: 554mg
    • Total Carbohydrate: 76g
    • Dietary Fiber: 8g
    • Total Sugars: 15g
    • Protein: 10g
    • Vitamin C: 34mg
    • Calcium: 188mg
    • Iron: 4mg
    • Potassium: 804mg

    Categories

    Soup recipes
    Vegetarian recipes
    Fall recipes
    Comfort food recipes
    Healthy recipes