Butternut Squash and Leek Soup
This velvety soup has complex flavors and is topped with bacon, a real win win situation. Serve it hot to melt those winter blues and don't be surprised if it tastes even better the next day.
Equipment
- Blender
Ingredients
- 4 lbs Butternut Squash (Cubed)
- 3 Large Leeks (White Parts Chopped)
- 5 Cups Chicken or Vegetable
- 4 Cloves Garlic (Chopped)
- 4 Tbs Butter
- 1/2 Tsp Thyme
- 1/4 Tsp Cayenne Pepper
- Bacon (Cooked and Crumbled)
Instructions
- In a large stock pot over medium heat, melt the Butter. Wash your Leeks and Chop them. Only use the white part (Stalk area). Add the chopped leek stalks and Garlic to the butter and sauté for a few minuets or until soft and fragrant.
- Peel and cube the Butternut Squash. Add the squash cubes to the stock pot and add enough Broth to cover the squash completely. Add the Thyme and Cheyenne Pepper.
- Bring the pot to a boil, then reduce the heat to a slow simmer and allow the contents to cook for 40-50 minuets: until the squash is fork tender.
- Once the squash is cooked, move the contents of the pot to a blender and pulse until it becomes a smooth thick liquid. An emersion blender would also work very well for this step of the recipe.
- To serve, top with bacon crumbls and along side a toasted hearty bread
Notes
- This recipe is great when you make it, but even better after a night in the refrigerator.
- If you make this recipe, be sure to tag @dinners.late on Instagram