Butternut Squash And Leeks Soup

When the weather is cold, I love making soups. They’re the ultimate comfort food and can be incredibly filling, especially when paired with a slice of sourdough bread. Although Greek cuisine is full of legume-based soups, with Greek lentil soup and fasolada being the most well-known, I also have a soft spot for creamy, velvety vegetable soups.

A few years ago, I shared my spiced squash and ginger soup, but this time I wanted to keep things simple. Making a soup with fewer spices where the butternut squash and leeks are the protagonists.

This soup is made entirely in one pot, which means less prep time, minimal cleanup, and an easy cooking process. Once the vegetables are tender, I use an immersion blender to blend everything right in the pot. Keep reading for step-by-step instructions and my favorite serving suggestions to add extra texture and goodness.

Ingredients & How-to

To make this butternut squash and leeks soup we are going to need a butternut squash, leeks, onion, garlic cloves, olive oil, half & half, stock, paprika, salt and pepper. So let’s get started!

• Squash: I’m using a medium sized butternut squash. You could also use other types of squash or a combination. We will need about a pound of squash flesh.
• Leeks: I’m mainly using the white and light green part of the leeks and discard the hard end bits.
• Garlic: I use 2-3 garlic cloves to add flavor to the soup. If you don’t have any, you could use half a teaspoon of garlic powder.
• Half & half: To make the butternut squash and leeks soup creamier, I’m using half & half or single cream (for other countries).
• Stock: That’s optional but it will definitely add flavor to the soup so I highly recommend it. If you don’t want to use any, then simply add water instead.

For full quantities check the recipe down below.

01. To start, I prepare all the vegetables so everything is ready to go into the pot. I dice the onion and roughly chop the garlic cloves. I clean and slice the leeks—making sure to remove all the soil and dirt, otherwise the soup can end up with a sandy texture. I then peel and cut the butternut squash into cubes. Since the soup will be blended, the vegetables don’t need to be perfectly cut, just roughly the same size so they cook evenly.

02. Moving on to the pot, I start by sautéing the chopped onion and garlic for a few minutes, until softened. I then add the chopped leeks and let them cook for another 2–3 minutes. Since the vegetables aren’t roasted, taking a few extra minutes to cook them in the oil before adding the stock or water helps draw out their natural sweetness and flavor.

03. Next, I add the squash cubes, paprika, salt and pepper. I give everything a mix for a minute.

04. Now it’s time to add the water or stock. I usually use about 4 cups of stock, which gives the soup the perfect thickness once blended. You can always add more water later if you prefer a thinner consistency. If you choose to use water instead of stock, you may need to adjust the salt to taste.

05. I lower the heat to medium, cover the pot with a lid, and let the vegetables cook. After about 30 minutes, everything should be tender and fully cooked. I then turn off the heat and, using an immersion blender, blend the soup until smooth and creamy. Be careful during this step to avoid any splashes or burns.

06. For the final touch, I place the pot back on the stove and turn the heat to medium. I add the half & half or single cream and stir it to combine. I just leave it for a minute until it starts bubbling and then remove from the heat.

Mamazilla's Product Recommendations

Keylitos 5 in 1 Immersion Hand Blender Mixer

A multifunctional immersion blender that doesn't take much space and can be used for cooking, baking and even frothing milk for coffees.

Buy On Amazon

Substitutions

• Instead of stock, you could use water. Make sure to adjust the salt as a little bit more might be needed.
• Instead of half and half, you could use heavy cream or sour cream.
• You could leave out the paprika or use half for a milder taste.
• You could use half a teaspoon of garlic powder instead of garlic cloves.

Serving suggestions

We usually have this butternut squash and leeks soup as a main with a slice of crusty bread to soak up the juices and some sour cream on top to balance the flavors. Some other suggestions are

• Chopped chives or cilantro or microgreens.
• Toasted pumpkin seeds.
• Chopped bacon.
• Croutons or toasted bread.
• Yogurt or heavy cream or sour cream.

Storage

If you have any leftovers of the butternut squash and leeks soup, you could store it in the fridge, in an airtight container, for up to 4 days. When ready to eat, put some in a bowl and warm it up in the microwave or the stove until piping hot.

It is also freezable for up to 3 months! You could put it into individual containers and store it in the freezer, so it’s easier to take out one or two portions to thaw overnight. Warm it up as above when ready to consume.

FAQ

What other vegetables can I add to the soup?

Can I roast the vegetables instead?