Cream Of Butternut Squash And Leek Soup
A velvety, comforting soup blending sweet butternut squash with fragrant leeks, enriched with cream and Parmesan, perfect for cozy gatherings or elegant starters.
Ingredients
Instructions
- Clean, peel, deseed, and cut the butternut squash into 1-inch pieces.
- Melt butter in a heavy large pan over medium-high heat.
- Add chopped leeks and stir for 4 minutes.
- Add the squash pieces and stir to coat with butter.
- Mix in chicken stock, thyme, and salt.
- Bring to a boil, then reduce heat and simmer until the squash is tender, about 40 minutes.
- Puree the soup in batches in a processor or blender.
- Return the pureed soup to a large pan.
- Add whipping cream and milk, stirring to combine.
- Reheat the soup over low heat, stirring constantly.
- Season with freshly ground pepper.
- Ladle the soup into bowls.
- Sprinkle with grated Parmesan cheese.
- Garnish with chopped fresh chives or parsley and serve.
Tips & Substitutions
For a smoother texture, ensure the butternut squash is cooked until very tender before pureeing. If you want a lighter version, substitute half of the cream with additional chicken stock or use low-fat milk. Fresh thyme can replace dried for a more vibrant flavor. This soup can also be enhanced with a pinch of nutmeg for added warmth and depth.
Serving Suggestions
Serve the soup hot, garnished with grated Parmesan cheese and a sprinkle of fresh chives or parsley for a pop of color. It pairs beautifully with a crusty baguette or a side salad for a complete meal. For a heartier option, consider serving alongside Chicken Pot Pie Filling for a comforting combination.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, stirring often to prevent sticking. If the soup thickens too much, add a splash of chicken stock or water to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Of Butternut Squash And Leek Soup contains roughly 412 calories, with 13g protein, 84g carbohydrates, and 7g fat. It is an excellent source of vitamin A (205% of the Daily Value), vitamin C (158% of the Daily Value), and iron (72% of the Daily Value). Note that it is relatively high in sodium, at 1597mg per serving (69% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegetarian?
Yes, you can easily make this soup vegetarian by using vegetable stock instead of chicken stock. The soup will still be rich and flavorful, especially with the addition of cream and seasonings. Just ensure all other ingredients are vegetarian-friendly.
How can I make this soup ahead of time?
You can prepare the soup up to the point of adding the cream. Allow it to cool, then store it in the refrigerator for up to 3 days. When ready to serve, reheat on the stove and add the cream just before serving for the best texture.
Is it possible to freeze this soup?
Yes, this soup freezes well, but it’s best to freeze it without the cream. Allow it to cool completely, then transfer to freezer-safe containers. When ready to eat, thaw in the fridge overnight and reheat, adding the cream during the last few minutes of cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).