Leek and Butternut Squash Soup
Leek and Butternut Squash Soup
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Course: Soup
Cuisine: British
Keyword: Leek and Butternut Squash Soup
Servings: 6 -8
Calories: 34 kcal
Author: Jane Sarchet
  • 1 butternut squash medium sized,peeled, deseeded and chopped
  • 1 leek medium sized,cleaned and chopped
  • 1 litre stock or boiling water & stock cube
  • Salt and pepper
  1. Pop the squash, leek and water/stock into a large saucepan and bring to the boil.
  2. Turn down the heat so that it simmers and let cook for 15-20 minutes or until the squash is soft.
  3. 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.
  4. 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.
Nutrition Facts
Leek and Butternut Squash Soup
Amount Per Serving
Calories 34
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 6mg 0%
Potassium 290mg 8%
Total Carbohydrates 8g 3%
Dietary Fiber 1g 4%
Sugars 2g
Protein 0g 0%
Vitamin A 25.6%
Vitamin C 13.4%
Calcium 3%
Iron 4.2%
* Percent Daily Values are based on a 2000 calorie diet.