Butternut Squash and Leek Soup Recipe

One of the beautiful aspects of food is its ability to bring us closer together, and this Butternut Squash and Leek Soup does just that, especially during the cozy months of autumn. With its velvety texture, rich flavor, and inviting aroma, this soup is the epitome of culinary comfort. It’s perfect for a family gathering or a quiet dinner on chilly evenings, inviting everyone to the table with its delightful warmth.

Recipe Summary

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 large leeks, white and light green parts only, sliced
• 2 garlic cloves, minced
• 1 medium onion, chopped
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Chopped parsley and sliced leeks for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
2. Add the sliced leeks and minced garlic to the pot, sautéing for another 3-4 minutes until tender.
3. Stir in the cubed butternut squash and dried thyme, allowing the flavors to meld for 2 minutes.
4. Pour in the vegetable or chicken broth, bringing the mixture to a boil. Reduce the heat, cover, and let it simmer for about 20 minutes, or until the squash is tender.
5. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.
6. Stir in the heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes to heat through.
7. Ladle the soup into bowls, garnishing with chopped parsley and sliced leeks. Serve warm.

Helpful Tips

• For a dairy-free version, substitute the heavy cream with coconut milk or almond milk.
• If you prefer a chunkier texture, blend only half of the soup and mix it back in with the rest.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. This soup also freezes well; simply freeze in individual portions for up to 2 months. Reheat gently on the stove over low heat.

Pairings

This Butternut Squash and Leek Soup pairs beautifully with a light, crisp white wine like Sauvignon Blanc. For a non-alcoholic option, try a chilled glass of sparkling apple cider. Complementary dishes include a fresh garden salad or crusty bread for dipping.

Conclusion

We hope this Butternut Squash and Leek Soup brings warmth and joy to your dining table. Don’t forget to share your creations using #ZynahzRecipes or tag us on Instagram. Your feedback is always welcome at www.zynahz.com. Subscribe to our newsletter for the latest recipes and follow Zynahz on social media for more culinary inspiration. Happy cooking!