Butternut Squash Leek Soup

I am all about fall. The smell of the air, the crisp, cold, cozy feeling that you get when you walk outside and breathe in the morning air. Ahhh. Unfortunately in North Carolina lately we haven’t gotten a whole lot of fall. We get Summer and then Cold. Well, for a few brief weeks it seems to finally be turning into fall until the cold weather comes. Let’s enjoy that while we can. This butternut squash soup screams fall. You might want to take it to the park in a thermos and have a picnic under the falling leaves. Just as long as those leaves don’t fall in the soup.

butternut squash soup

Picture by Grace Tyler Photography

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Yes. That soup.

Butternut Squash Leek Soup
Serves 12
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Ingredients
  1. 4 medium butternut squash
  2. 4 leeks
  3. 1 large or 2 small/medium shallots
  4. 4 tbsp olive oil
  5. 1 carton vegetable stock
  6. 1 tsp mccormick's garam masala
  7. 1/2 tsp salt
  8. 1/2 tsp ground black pepper
  9. 3/4 cup heavy cream
  10. 6 ounces bacon (for garnish)
  11. nuts of your choice, (for garnish)
  12. 2 tbsp sour cream (for garnish)
  13. 2 tbsp heavy cream (for garnish)
Instructions
  1. Cut leeks into thin slices, leaving out the dark green ends. Place cut leeks in large bowl of water for about 15 minutes to remove sand.
  2. Meanwhile, peel butternut squash with peeler or knife. If you have a sharp peeler, you can simply peel the skin away by using the peeler several times until the outside turns bright orange. Then cut in half and scoop out the seeds and pulp.
  3. To use a knife, cut the neck off the squash and work with the neck and bulb separately to make it easier to cut. Then, cut the bulb in half and scoop out the seeds and pulp.
  4. Cut squash into cubes.
  5. Slice shallots by cutting in half lengthwise, peeling of skin, and then slices into 1/4 inch pieces.
  6. Drain leeks.
  7. Heat a large pot over medium heat. Add olive oil and then shallots and drained leeks. Cook until translucent, stirring occasionally.
  8. Add squash and stir around, and then add vegetable stock. Cover and let pot come to a simmer. Simmer contents for 30-45 minutes, or until squash is very tender.
  9. Using an immersion blender, puree entire contents until completely smooth. Alternatively, you can use a food processor and puree in batches. When completely liquid, add garam masala, salt and pepper. Lastly, add 3/4 cup heavy cream and stir until combined. If freezing soup, do not add cream until just before serving.
  10. For the garnish: cook and drain bacon, then chop into small pieces. Toast nuts for best flavor, then chop into pieces. For drizzle, mix equal parts sour cream and heavy cream, and whisk together until combined. Then add salt and pepper.
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