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.
Nutrition Facts
Leek and Butternut Squash Soup
Amount Per Serving
Calories 34
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 6mg0%
Potassium 290mg8%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 2g2%
Protein 0g0%
Vitamin A 1280IU26%
Vitamin C 11.1mg13%
Calcium 30mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.