Butternut Squash Leek Soup

Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

I got this recipe from Cooking Light. I made it according to the recipe directions, except it was the first time I cooked with leeks and I think I used a little of the dark green parts. The magazine picture showed it as orange, and mine came out a little oniony, and green, but it was still good. I'd love reviews to see what you think.

Ingredients Nutrition


  1. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap in foil and bake at 350° for 1 hour. Cool 10 minutes.
  2. Separate cloves and squeeze to extract garlic. Discard skins.
  3. Heat oil in a large saucepan over med-high heat.
  4. Add leek & sauté for 5 minutes or until tender.
  5. Stir in garlic, squash, water, broth, salt & pepper. Bring to a boil.
  6. Reduce heat and simmer for 10 minutes or until squash is tender.
  7. Place half the mixture in blender. Remove the center piece on blender lid to allow steam to escape. Cover the opening with a towel and blend until smooth.
  8. Repeat for remaining mixture.
Most Helpful

5 5

I omitted the water, but doubled the broth. I also used lovetoeat's suggestion of adding carrots. Since I didn't have any garlic I sauteed some onions in with the leek and the end result was delicious!

3 5

Good base. I just added one large carrot, one large parsnip and a dash of curry and coriander for an Indian flavor. Didn't bake garlic but instead added 5 minced garlic cloves to the leek saute. Did add 1/2 c more chicken broth which turned out to be the perfect consistency. May need to salt to taste. Color was subtle orange, beautiful!

4 5

We liked this recipe - would consider it a fairly basic recipe that is low-fat and healthy. It would be great for people who like smooth pureed soups that are not too complicated. One note is that when using leeks, you only use the white part and a little bit of the light green - and they are a bit expensive. I bought two large leeks and they yielded about 2 C. sliced leeks (the recipe calls for 4 cups). Also, my final soup was very thick after pureeing it in the blender, so I needed to add another cup of chicken broth. The colors are very pretty - hope you enjoy the photo.