Leek and Butternut Squash Soup

Leek and Butternut Squash Soup
Although this soup uses butternut squash, you are welcome to substitute any winter squash or pumpkin. (Source: WAFB)

BATON ROUGE, La. (WAFB) - If you are looking for a seasonal soup for fall, this recipe is your answer! Although it uses butternut squash, you are welcome to substitute any winter squash or pumpkin.

Prep Time: 1 hour

Yields: 8 servings

Stirrin' It Up: Leek and Butternut Squash Soup (Nov. 7, 2019)

Ingredients:

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

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

Method:

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.

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