BUTTERNUT SQUASH LEEK SOUP
Butternut squash, leeks, and carrots form the perfect blend of flavors, and the caramelized apples are the perfect garnish. Amazing fall recipe.
Provided by Ella Schwartz
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Heat 2 teaspoons oil in large stockpot over medium heat. Add carrots, leeks, and onions. Cook and stir until softened and no longer crispy, 5 to 10 minutes. Add squash; saute for 2 to 3 minutes. Add water and bring to a boil. Reduce heat to medium and cover.
- Heat 2 teaspoons oil in a skillet over medium heat. Gently fry bread until browned, 3 to 5 minutes. Add bread to the stockpot; stir in allspice and ginger. Cook, covered, until squash has softened, about 30 minutes.
- Meanwhile, heat remaining oil in a frying pan over medium heat. Add apple and brown sugar. Fry until apples are well browned and start to form a crispy crust, 10 to 15 minutes.
- Puree the contents of the stockpot using an immersion blender until smooth and free of chunks. Garnish soup with the caramelized apples.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 75.7 g, Fat 9.3 g, Fiber 8.3 g, Protein 9.9 g, SaturatedFat 1.6 g, Sodium 553.9 mg, Sugar 15 g
BUTTERNUT SQUASH LEEK SOUP
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.
Provided by karen
Categories Vegetable
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- Separate cloves and squeeze to extract garlic. Discard skins.
- Heat oil in a large saucepan over med-high heat.
- Add leek & sauté for 5 minutes or until tender.
- Stir in garlic, squash, water, broth, salt & pepper. Bring to a boil.
- Reduce heat and simmer for 10 minutes or until squash is tender.
- 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.
- Repeat for remaining mixture.
BUTTERNUT SQUASH, LEEK AND POTATO SOUP
Add a bit of heavy cream to make this pureed soup even more decadent.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 10
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the leeks and cook, stirring, until tender, 3 to 5 minutes. Add the potato, bay leaf, garlic, rosemary, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and 1 cup of water and bring to a simmer.
- Add the butternut squash and simmer until the vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and let cool at least 5 minutes. Remove and discard the bay leaf and rosemary and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
- Add the cream and chopped rosemary and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper. Serve hot and garnish with more rosemary leaves and a drizzle of olive oil.
- Note: When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
SQUASH & LEEK SOUP
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.
Provided by Lois M
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- 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.
VEGAN JAPANESE WINTER SQUASH AND LEEK SOUP
Take a chance on a different kind of vegetable soup! Gluten free, dairy free, lactose free, casein free, vegan, and delicious! Make with organic locally grown vegetables if possible. Serve warm with some gluten-free herb bread.
Provided by KN Granger
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 2h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Arrange squash, cut-side up, on a baking sheet.
- Bake in the preheated oven until squash is tender, 30 to 40 minutes; cool slightly. Remove skin from squash and chop the flesh.
- Heat canola oil in a large pot over medium heat; cook and stir onion and white parts of leek until golden brown, 10 to 15 minutes.
- Mix water, green parts of leeks, potatoes, baked squash, and carrots to onion mixture; bring to a boil. Reduce heat, cover pot, and simmer, stirring every 10 minutes and adding more water as needed, until vegetables are tender, about 1 hour.
- Pour vegetable stock into vegetable mixture; season with garlic salt and pepper. Raise temperature to medium and cook until boiling, 15 to 20 minutes.
Nutrition Facts : Calories 203.3 calories, Carbohydrate 35.3 g, Fat 5.8 g, Fiber 5.3 g, Protein 4.4 g, SaturatedFat 0.4 g, Sodium 307.5 mg, Sugar 10.2 g
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- Preheat the oven to 350°. Place the squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly. Using a spoon, scoop out and discard the seeds. Scrape the squash from the skin.
- Meanwhile, in a large heavy saucepan or flameproof casserole, melt the butter over low heat. Add the leeks and thyme and cook, stirring occasionally, until soft and browned, about 40 minutes. Discard the thyme sprigs.
- Stir in the stock and the squash. Simmer over moderate heat for 20 minutes. In a blender or food processor, puree the soup in batches until smooth. Pour the soup back into the pan and season with the salt and pepper.
- To serve, ladle the soup into bowls and garnish each serving with 1 tablespoon sour cream, 1 teaspoon chives and a sprinkling of the bacon.
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