Leek and Butternut Squash Soup

Updated: Dec. 15, 2015 at 9:42 PM CST
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Prep Time: 1 Hour

Yields: 8 Servings


4 large leeks, trimmed, rinsed and sliced

1 (1½-pound) butternut squash, peeled, seeded and cubed

¼ cup unsalted butter

2 tbsps olive oil

1 cup diced onions

½ cup diced celery

½ cup diced bell peppers

1 tbsp minced garlic

2½ quarts chicken stock (see recipe)

1½ cups heavy whipping cream, divided

salt and black pepper to taste

granulated garlic to taste

ground nutmeg to taste

¼ cup sliced chives

¼ cup chopped pecans, toasted


In a large stockpot, melt butter in olive oil over medium heat. Add leeks, onions, celery, bell peppers and minced garlic and cook 10 minutes or until softened, stirring occasionally. Add squash and cook 3–5 additional minutes. Add stock and bring to a boil. Reduce heat and simmer approximately 30 minutes or until squash is tender. Remove from heat and allow to cool slightly. Working in batches, transfer contents of stockpot to a blender and blend until smooth. Return soup to a clean pot and bring back to a simmer over medium-high heat. Add 1 cup heavy whipping cream and cook approximately 5 minutes or until heated through. Adjust seasonings to taste using salt, pepper, granulated garlic and nutmeg. Ladle into warm soup bowls and drizzle with additional whipping cream. Top with chives and toasted pecans and serve hot.