Who fancies a big, hot bowl of this Leek and Butternut Squash Soup? Velvety smooth and deeply nourishing, it’s a lovely recipe that will serve you well in the years to come.
For those that follow me on Instagram, you may have recently seen a shot of my butternut squash haul from last autumn. We’d already used a couple by this point, but this was the stash I picked before clearing and cleaning the poly tunnel for winter. Not bad going for (I think) four squash plants!
In my various attempts to use up the stash I’ve been using these little beauties as the base in many a recipe, this leek and butternut squash soup being the latest. Sweet and creamy with earthy undertones, it’s cheap as chips to make and surprisingly filling.
Butternut squash has to be one of the most versatile veggies don’t you think? It’s up there with potatoes in terms of all the crazy good things that it can be turned into.
And whizzing it all up in my Thermocook made light work of those veggies, not quite sure how I managed without this gadget for so long!
I’m not as proud of the photos as I am the recipe, but by the time the soup was in the bowls I wanted to EAT! Be grateful that I bothered to pull out a napkin :D I promise I’ll put more love and care into the next pics I share!
- 1 medium sized butternut squash peeled, deseeded and chopped
- 1 medium leek cleaned and chopped
- 1 litre stock or boiling water & stock cube
- Salt and pepper
Pop the squash, leek and water/stock into a large saucepan and bring to the boil.
Turn down the heat so that it simmers and let cook for 15-20 minutes or until the squash is soft.
For a rustic finish, mash the contents of the pan with a potato masher, or for a smooth creamy finish whizz it in a blender.
Pour back into the pan and top up with boiling water from the kettle until you have the consistency soup that you prefer, taste and season with salt and pepper and serve.