LEEK AND BUTTERNUT SQUASH SOUP
Leek and Potato Soup is a number one classic in our house, but for something different try it with what I call the perennial pumpkin - butternut squash. In the autumn I make the same recipe with the traditional lantern pumpkin, but right now what's on offer is a velvety smooth, peachy yet faintly green, very good soup indeed. Great for veggies, great for those trying to cut down on fat (aren't we all?).
Categories Waist Watchers Soups Vegetarian recipes Hearty Soups Winter warmers Autumn
Yield Serves 4
Number Of Ingredients 8
Steps:
- If you're using the pristine-looking leeks from the supermarket, don't be deceived: minute particles of sandy grit can lurk beneath the tightly clustered layers - so begin by trimming off the roots plus most of the very green part and the tough outer layers. Then using a small sharp knife, slit the lengthways to about halfway down, then fan the layers out under a cold running tap to wash them. Then finish slicing them lengthways and slice them across into approx. 1 inch (2.5cm) slices. Next chop the onion (same-size slices) followed by the squash into 1 inch (2.5cm) cubes. Now melt the butter in a large saucepan, add all the vegetables, stir them well and add some salt. Pop a lid on and, keeping the heat low, allow the vegetables to sweat and release some of their juices for 20 minutes. You can watch how to chop onions in the Cookery School Video on this page. After that add the stock and the milk and a little freshly milled pepper, then return the lid and, still keeping the heat low let the soup simmer very gently for another 20 minutes. When the time's up, pour the whole lot into a liquidiser and whiz to a smooth puree (you may have to do this in two batches so have a bowl to hand). Then return it to the pan, add the chives and re-heat gently without letting it boil - no more than a simmer. Serve the soup in warmed bowls with some good bread, also served warm.
SQUASH & LEEK SOUP
I love this soup because it is thick & creamy without using any cream. I had a huge Butternut squash, and some leeks left from the garden, and this is what developed.
Provided by Lois M
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut squash into half lengthwise, clean out seeds and place skin up on a baking dish, bake at 400 for about 45 minute allow to cool, peel off skin and cut into large chunks.
- In a large pot, saute the onions, ginger, leeks, and garlic in the butter until soft.
- Add the chicken stock, and wine (if using,or increase chicken stock) and simmer about 20 minute.
- Transfer to a large bowl or measuring cup.
- Fill blender or food processer with 1/2 stock and 1/2 squash.
- (This took me 3 batches) Puree.
- Return to pot and add salt, pepper to taste.
- Simmer about 20 minute Freezes well.
ROASTED BUTTERNUT SQUASH AND LEEK SOUP
This is my adaptation of several squash recipes I've seen. This is a great recipe for a first course of dinner, lunch or snack. It can be prepared up to 2 days ahead of time (bring to work!). Reheat refrigerated soup before adding garnish. For vegan option, use Vegetable stock rather than chicken stock, substitute olive oil for the butter and omit the cream. Make sure to use a vegan wine as well.
Provided by Austin Vegas
Categories Lunch/Snacks
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees. Prep the butternut squash and toss with olive oil, 1 tsp salt, 1 tsp pepper, nutmeg and cinnamon in a large mixing bowl.
- Evenly coat and spread out on a 13 by 9 by 2-inch glass baking dish or sheet pan. Roast for 40 minutes or until tender when pierced with a fork. While squash is roasting, prep the remainder of this recipe. When roasted, set aside.
- In a large heavy saucepan, pot or dutch oven heat the butter on low heat. Add thyme, leeks, celery and onions, stirring occasionally until cooked soft and browned, about 10 minutes. Remove thyme sprigs (if using).
- Stir in squash, garlic, apples, ginger, and chicken stock. Bring to a boil, then reduce heat to medium-low. Cover and simmer until vegetables are tender, 20-30 minutes.
- Using a stick blender (or in blender by batch), puree the mixture until smooth. When using a blender or food processor for hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, crack one corner of the lid open. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
- Return soup to pot with low heat and mix in sherry/wine, cream, additional salt and pepper to taste. Heat until simmer.
- Ladle hot soup into bowls for serving. Garnish with chopped walnuts, chives or a fresh grated nutmeg.
Nutrition Facts : Calories 621.5, Fat 30.6, SaturatedFat 12.5, Cholesterol 62, Sodium 758.8, Carbohydrate 65.5, Fiber 9.8, Sugar 18.7, Protein 11.7
BUTTERNUT SQUASH LEEK SOUP
Butternut squash, leeks, and carrots form the perfect blend of flavors, and the caramelized apples are the perfect garnish. Amazing fall recipe.
Provided by Ella Schwartz
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- 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 Facts : Calories 415.6 calories, Carbohydrate 75.7 g, Fat 9.3 g, Fiber 8.3 g, Protein 9.9 g, SaturatedFat 1.6 g, Sodium 553.9 mg, Sugar 15 g
BUTTERNUT SQUASH, LEEK AND POTATO SOUP
Add a bit of heavy cream to make this pureed soup even more decadent.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 10
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the leeks and cook, stirring, until tender, 3 to 5 minutes. Add the potato, bay leaf, garlic, rosemary, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and 1 cup of water and bring to a simmer.
- Add the butternut squash and simmer until the vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and let cool at least 5 minutes. Remove and discard the bay leaf and rosemary and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
- Add the cream and chopped rosemary and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper. Serve hot and garnish with more rosemary leaves and a drizzle of olive oil.
- Note: When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
ROASTED BUTTERNUT SQUASH SOUP
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Roasted squash: Split squash in half lengthwise, remove seeds, brush with maple syrup and sprinkle with a little salt, pepper and cinnamon. Roast covered for 1 hour at 375 degrees or until soft.
- Soup: Heat canola oil, add onion, leek and garlic and saute for 5 to 7 minutes until onion is translucent. Add sweet potatoes and thyme and stir. Add the roasted squash meat (not skin) and stir. Add wine, water, nutmeg and cinnamon. Season with salt and pepper. Bring to a boil. Reduce heat and simmer for 20 to 25 minutes until vegetables are soft. Puree in food processor until smooth. Put soup back into pot and whisk in soy milk and remaining maple syrup. Pour into serving bowls and garnish with toasted pumpkin seeds and chopped parsley.
More about "roasted butternut squash and leek soup food"
BUTTERNUT SQUASH AND LEEK SOUP RECIPE - THE FOOD & …
From foodandwine.com
5/5 Servings 8
- Preheat the oven to 350°. 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.
- 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.
- 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.
- 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.
BUTTERNUT SQUASH, KALE, AND LEEK SOUP RECIPE - SPARKRECIPES
From recipes.sparkpeople.com
3/5 (1)Calories 131 per servingServings 6
ROASTED BUTTERNUT SQUASH AND LEEK SOUP RECIPE BY CHRIS BRUGLER
From thedailymeal.com
3.1/5 (24)Estimated Reading Time 2 minsServings 6Calories 375 per serving
- In a mixing bowl, gently toss the baguette slices with the olive oil. Season with salt and pepper, to taste. Transfer to a baking sheet and bake for 5-8 minutes.
- Coat a baking sheet with cooking spray or vegetable oil. Place the squash on the baking sheet and roast until the squash is soft, about 30-35 minutes.
ROASTED BUTTERNUT SQUASH AND LEEK SOUP • RECIPES • SUPER ...
From supersimplesaltylife.com
Reviews 8Estimated Reading Time 4 minsCategory Dinner, Soup
- While squash roasts, begin the soup by adding oil to a large heavy saucepan or Dutch oven over medium low heat.
SWEET POTATO, LEEK AND BUTTERNUT SQUASH SOUP - THE FOOD GAYS
From foodgays.com
Estimated Reading Time 1 min
- In a large pot, heat up butter on medium heat. Add leeks, onion, and celery. Season with salt and pepper. Add garlic, thyme, paprika, rosemary, nutmeg and another pinch of salt if needed. Cook for 5-6 minutes, then add broth to the pot, followed by the sweet potato and butternut squash.
- Bring to a boil, then lower heat and simmer for 15 minutes until all vegetables are tender. Carefully transfer mixture to a blender, or use a hand-immersion blender to blitz until completely smooth.
BUTTERNUT SQUASH AND LEEK SOUP RECIPE - FOOD & WINE
From foodandwine.com
Servings 6Total Time 1 hr
- Melt the butter in a large heavy saucepan. Add the leeks, celery and garlic and cook over moderate heat, stirring occasionally, until softened, 7 to 8 minutes. Add the stock, squash, tomato paste and bay leaf. Season with salt and pepper and simmer over moderately low heat until all the vegetables are tender, about 25 minutes. Discard the bay leaf and add the parsley.
- Puree the soup in a blender, then return it to the saucepan. Stir in the cream and cook just until heated through. Season with salt and pepper and serve.
ROASTED BUTTERNUT AND LEEK SOUP RECIPE ... - THE MOM 100
From themom100.com
Cuisine AmericanCategory SoupServings 4Total Time 1 hr 5 mins
- Preheat the oven to 400°F. Spread the squash cubes on a rimmed baking sheet (they will crowd each other; that’s ok).
- In a large soup pot (which you will use later) melt the butter with the coriander and cumin, and chili powder, stirring until you can smell the spices.
- Pour the butter over the squash and toss to coat the squash with the spiced butter. Season with salt and pepper. Roast for 40 minutes until the squash is golden brown and very tender.
- While the squash is roasting, heat the olive oil in the pan you melted the butter in over medium low heat and cook the leeks, partially covered, for about 30 minutes, stirring occasionally until very soft but not browned. Add a splash of water as needed to keep the leeks from browning.
BUTTERNUT SQUASH-LEEK SOUP RECIPE | MYRECIPES
From myrecipes.com
4/5 (16)Calories 167 per servingServings 6
- Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
- Heat oil in a large saucepan over medium-high heat. Add leek; sauté 5 minutes or until tender. Stir in garlic, squash, 2 cups water, broth, salt, and black pepper; bring to a boil. Reduce heat, and simmer 10 minutes or until squash is tender. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth. Pour pureed soup into a bowl. Repeat procedure with remaining squash mixture.
- Wine note: The creamy texture of the pureed soup matches well with a plump but crisp Chardonnay like J.J. Vincent Bourgogne Blanc ($15). It's suitably rich, round, and fruity, with gently buttery flavors and good acidity to balance the natural sweetness of the squash. -Jeffery Lindenmuth
BUTTERNUT SQUASH AND LEEK SOUP RECIPE | MYRECIPES
From myrecipes.com
Servings 8
- Preheat the oven to 350°. 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.
- 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.
- 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.
- 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.
BUTTERNUT SQUASH AND LEEK SOUP RECIPE | RECIPE | LEEKS ...
From pinterest.com
5/5 (5K)Estimated Reading Time 1 minServings 8
WHAT TO COOK THIS WEEK: ROASTED BUTTERNUT AND LEEK SOUP ...
From nbcnews.com
Estimated Reading Time 4 mins
BUTTERNUT SQUASH AND LEEK SOUP - PAMELA'S GLUTEN FREE RECIPES
From pamelasglutenfreerecipes.com
Estimated Reading Time 2 minsTotal Time 30 mins
BUTTERNUT SQUASH, LEEK AND APPLE SOUP - MY NEW ROOTS
From mynewroots.org
Estimated Reading Time 7 mins
EASY BUTTERNUT SQUASH AND LEEK SOUP - EVERYDAY BAKER
From kitchenrecipescookeat.com
5/5 (1)Total Time 45 minsCategory StarterCalories 561 per serving
LEEK SQUASH SOUP - JOYOUS HEALTH
From joyoushealth.com
5/5 (2)Estimated Reading Time 5 minsCategory Soups
BUTTERNUT SQUASH, POTATO AND LEEK SOUP RECIPE
From recipes.sparkpeople.com
Servings 4Calories 341 per serving
ROASTED BUTTERNUT SQUASH, LEEK AND FRIED SAGE SOUP – THE ...
From thefoodolic.com
Estimated Reading Time 4 mins
COLD BUTTERNUT SQUASH RECIPES - ALL INFORMATION ABOUT ...
From therecipes.info
BUTTERNUT SQUASH, APPLE, AND LEEK SOUP – FITLIFE RECIPES
From fitliferecipes.com
10 BEST CARROT LEEK AND BUTTERNUT SQUASH SOUP RECIPES - YUMMLY
From yummly.co.uk
AUTUMN SPICED BUTTERNUT SQUASH BREAD - ALL INFORMATION ...
From therecipes.info
BUTTERNUT SQUASH AND LEEK SOUP | KEEPRECIPES: YOUR ...
From keeprecipes.com
VEGAN ROASTED BUTTERNUT SQUASH SOUP - ALL INFORMATION ...
From therecipes.info
HEALTHY BUTTERNUT SQUASH RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
MISO ROASTED BUTTERNUT SQUASH SOUP - ALL INFORMATION ABOUT ...
From therecipes.info
POTASSIUM IN BUTTERNUT SQUASH SOUP - ALL INFORMATION ABOUT ...
From therecipes.info
ROASTED BUTTERNUT SQUASH AND LEEK SOUP - PAHL'S MARKET ...
From pahls.com
SQUASH AND LEEK SOUP - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
ROASTED BUTTERNUT SQUASH AND LEEK SOUP | EASY HEALTHY ...
From easyhealthykosher.com
ROASTED BUTTERNUT SQUASH AND LEEK SOUP • RECIPES • SUPER ...
From pinterest.ca
ROASTED BUTTERNUT SQUASH SOUP WITH HAZELNUTS - HEALTHY ...
From healthymealhome.com
PANERA BUTTERNUT SQUASH SOUP INGREDIENTS - ALL INFORMATION ...
From therecipes.info
BUTTERNUT SQUASH LEEK SOUP - BUTTERNUT SQUASH SOUP RECIPES
From worldrecipes.org
10 BEST CARROT LEEK AND BUTTERNUT SQUASH SOUP RECIPES | YUMMLY
From yummly.com
ROASTED BUTTERNUT SQUASH AND LEEK SOUP RECIPES
From tfrecipes.com
10 BEST CARROT LEEK AND BUTTERNUT SQUASH SOUP RECIPES | YUMMLY
From yummly.com
BUTTERNUT SQUASH AND LEEK SOUP RECIPES
From tfrecipes.com
ROASTED BUTTERNUT SQUASH AND LEEKS - ALL INFORMATION ABOUT ...
From therecipes.info
LEEK AND SQUASH SOUP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BUTTERNUT SQUASH BISQUE WITH SHRIMP - ALL INFORMATION ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love