| Leek and butternut squash soup
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Leek and butternut squash soup

Its fall and leeks are very much present in grocery stores and farmers markets as well. Butternut squash and other squashes are also very popular and so it’s the season for butternut squash soup. I know, there are recipes everywhere to make this delicious soup but I made mine so simply, I thought it would be worth sharing. I went to the farmers market and got my baskets (I subscribe to organic baskets and do not choose my content) and I had a bunch of beautiful leeks. It’s rare that I buy leeks because I often don’t take the time to cook with them but since I had them by default, I decided to use them right away! Leeks are extremely healthy as they contain vitamin C, folate, potassium and sulfur compounds that prevent against certain types of cancers. And they make a delicious adder too many dishes, it’s just a matter of knowing what to do with them. This soup is delicious and to make it a main meal, you can top it off with some greens and a few nuts and seeds as I did myself.


Ingredients  (6 portions)

  • 1 butternut squash
  • 3 leeks, washed and trimmed and cut into thin slices (the white part)
  • 2 garlic cloves, unpeeled
  • 1 L chicken broth (homemade is better but I used Imagine carton)
  • Salt and pepper to taste
  • ½ tsp. Allspice
  • Olive oil to cook leeks and butternut squash


  • Preheat oven to 350 F.
  • Cut squash into two halves on the length and remove seeds.
  • Rub cut side with a little olive oil and lay on a baking sheet, cut side down.
  • Rub the unpeeled garlic cloves with a drop of olive oil and lay them on the sheet as well.
  • Put into the oven and cook for approximately 40 minutes or just until the squash is tender.
  • Remove the sheet from the oven and let cool for easy manipulation.
  • In a large pot, on medium heat, on the stove-top, saute leeks in a tbsp. or two of olive oil. This will take approximately 5-10 minutes until leeks are tender and making sure they do not burn.
  • Once the squash is cool enough to handle, remove flesh with a spoon, making sure you do not get any skin and transfer into stove-top leeks.
  • Do the same with the garlic, squishing out the flesh and leaving the skin aside.
  • Add chicken broth to the pot and bring to a simmer.
  • Stir with a large spoon and let simmer for 5-10 minutes.
  • Remove from heat, let cool for about 10 minutes and transfer to a food processor to puree everything together. You may have to do this in multiple batches depending on the size of your blender. Make sure to not overfill.
  • Put back into pot on stove-top, add Allspice, and season to taste. Reheat slowly while stirring, and serve.
  • I served mine with a handful of arugula leaves, 1 tbsp. of toasted pumpkin seeds and diced red pepper.
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