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Squash & Leek Soup

Squash & Leek Soup created by CountryLady

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.

Ready In:
1hr 30mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Lois M
Contributor
@Lois M
Contributor
"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."
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  1. CountryLady
    Squash & Leek Soup Created by CountryLady
    Reply
  2. CountryLady
    A delicious, hearty, healthy soup! I halved the recipe & substituted with an acorn squash. The mandatory wine was "Sauvignon Blanc" direct from Toolie's cellar - I enjoyed a glass while the soup was simmering. Thanx Toolie & Lois!
    Reply
  3. Lois M
    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.
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