Butternut Squash Leek And Potato Soup Recipes
BUTTERNUT SQUASH, POTATO AND GINGER SOUP
Top this gorgeous autumnal soup with toasted pepitas and fresh rosemary.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 12
Steps:
- Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 4 to 5 minutes. Add the potato, ginger, nutmeg, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
- Add the butternut squash and simmer until the potatoes and squash are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
- Stir in the cream and reheat the soup if necessary, adjusting the consistency with water and seasoning with additional salt and pepper.
- Serve hot drizzled with more cream if using and a sprinkled with pepitas and thyme.
ROASTED BUTTERNUT SQUASH AND LEEK SOUP
This is my adaptation of several squash recipes I've seen. This is a great recipe for a first course of dinner, lunch or snack. It can be prepared up to 2 days ahead of time (bring to work!). Reheat refrigerated soup before adding garnish. For vegan option, use Vegetable stock rather than chicken stock, substitute olive oil for the butter and omit the cream. Make sure to use a vegan wine as well.
Provided by Austin Vegas
Categories Lunch/Snacks
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees. Prep the butternut squash and toss with olive oil, 1 tsp salt, 1 tsp pepper, nutmeg and cinnamon in a large mixing bowl.
- Evenly coat and spread out on a 13 by 9 by 2-inch glass baking dish or sheet pan. Roast for 40 minutes or until tender when pierced with a fork. While squash is roasting, prep the remainder of this recipe. When roasted, set aside.
- In a large heavy saucepan, pot or dutch oven heat the butter on low heat. Add thyme, leeks, celery and onions, stirring occasionally until cooked soft and browned, about 10 minutes. Remove thyme sprigs (if using).
- Stir in squash, garlic, apples, ginger, and chicken stock. Bring to a boil, then reduce heat to medium-low. Cover and simmer until vegetables are tender, 20-30 minutes.
- Using a stick blender (or in blender by batch), puree the mixture until smooth. When using a blender or food processor for hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, crack one corner of the lid open. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
- Return soup to pot with low heat and mix in sherry/wine, cream, additional salt and pepper to taste. Heat until simmer.
- Ladle hot soup into bowls for serving. Garnish with chopped walnuts, chives or a fresh grated nutmeg.
Nutrition Facts : Calories 621.5, Fat 30.6, SaturatedFat 12.5, Cholesterol 62, Sodium 758.8, Carbohydrate 65.5, Fiber 9.8, Sugar 18.7, Protein 11.7
BUTTERNUT SQUASH LEEK SOUP
Butternut squash, leeks, and carrots form the perfect blend of flavors, and the caramelized apples are the perfect garnish. Amazing fall recipe.
Provided by Ella Schwartz
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Heat 2 teaspoons oil in large stockpot over medium heat. Add carrots, leeks, and onions. Cook and stir until softened and no longer crispy, 5 to 10 minutes. Add squash; saute for 2 to 3 minutes. Add water and bring to a boil. Reduce heat to medium and cover.
- Heat 2 teaspoons oil in a skillet over medium heat. Gently fry bread until browned, 3 to 5 minutes. Add bread to the stockpot; stir in allspice and ginger. Cook, covered, until squash has softened, about 30 minutes.
- Meanwhile, heat remaining oil in a frying pan over medium heat. Add apple and brown sugar. Fry until apples are well browned and start to form a crispy crust, 10 to 15 minutes.
- Puree the contents of the stockpot using an immersion blender until smooth and free of chunks. Garnish soup with the caramelized apples.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 75.7 g, Fat 9.3 g, Fiber 8.3 g, Protein 9.9 g, SaturatedFat 1.6 g, Sodium 553.9 mg, Sugar 15 g
SCALLOPED POTATOES AND BUTTERNUT SQUASH WITH LEEKS
I love, love, love this recipe. It can be a little time consuming to make but you can prepare it in advance and then bake when ready. It is the creamy goodness of comfort food but gourmet enough to serve to guests. This comes from a favorite cookbook of mine, "Gourmet's Parties".
Provided by LifeIsGood
Categories Potato
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Generously butter a 3 quart baking dish (at least 2 inches deep).
- In a skillet, cook leeks in 3 tablespoons butter over medium low heat, stirring, until very soft.
- In a saucepan, bring the milk just to boil (don't scald.just keep warm).
- In another heavy saucepan, melt the remaining 5 tablespoons of butter over medium low heat and whisk in flour - cooking and constantly whisking for about 3 minutes.
- Add heated milk in a stream, whisking, and bring to a boil.
- Simmer this sauce, whisking, for 1 minute - or until thickened - and season with salt and pepper.
- Peel potatoes and slice 1/8 inch thick.
- Spread about 1/3 sauce in baking dish and cover with 1/3 potato and squash slices, overlapping them slightly.
- Cover slices with 1/3 leeks and sprinkle with 1/3 Gruyere.
- Make 2 more layers with sauce, potatoes and squash, leeks and Gruyere in the same manner.
- Bake, covered with foil, in middle of the oven for about 20 minutes.
- Remove foil and bake 30 minutes more, or until top is golden and vegetables are tender. Yum!
- *If you prepare this in advance you may need to bake it a little bit longer*.
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BUTTERNUT SQUASH AND LEEK SOUP RECIPE - FOOD & WINE
2013-12-07 Preheat the oven to 350°. Place the squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly. Using …
From foodandwine.com
5/5 Servings 8
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5/5 Servings 8
- Preheat the oven to 350°. Place the squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly. Using a spoon, scoop out and discard the seeds. Scrape the squash from the skin.
- Meanwhile, in a large heavy saucepan or flameproof casserole, melt the butter over low heat. Add the leeks and thyme and cook, stirring occasionally, until soft and browned, about 40 minutes. Discard the thyme sprigs.
- Stir in the stock and the squash. Simmer over moderate heat for 20 minutes. In a blender or food processor, puree the soup in batches until smooth. Pour the soup back into the pan and season with the salt and pepper.
- To serve, ladle the soup into bowls and garnish each serving with 1 tablespoon sour cream, 1 teaspoon chives and a sprinkling of the bacon.
LEEKS, POTATOES & BUTTERNUT SQUASH SOUP [IP]
2019-09-05 A sharp knife helps. Saute leeks in butter in the pressure cooker. Stir occasionally so they don't stick to the bottom. Then add chopped potatoes …
From mediterraneanlatinloveaffair.com
Ratings 2Calories 261 per servingCategory Soup
From mediterraneanlatinloveaffair.com
Ratings 2Calories 261 per servingCategory Soup
- Chop the head of the leeks off, remover a layer or two. Then wash them very well taking special care of the endings where sand and other impurities tend to accumulate. Chop leeks almost 3/4 in, leave the green tails for the end. Once you have chopped both leeks, wash the green tails and remove another layer or two. Chop those as well.
- Peel and chop both the potatoes and butternut squash. Place them in a bowl of water after peeling so they don't turn brown. Cut butternut squash in slices, clean them from seeds. Then chop both squash and potatoes roughly in cubic inch size. Be careful with the butternut squash as it is not as soft as the potatoes and you need a certain level of skill to peel it and chopping it off. A sharp knife helps.
- Saute leeks in butter in the pressure cooker. Stir occasionally so they don't stick to the bottom. Then add chopped potatoes and butternut squash. Saute couple of minutes together as well and stir to mix it all up.
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2021-02-28 Prepare the soup. Heat the oil in a large soup pot or Dutch oven over medium low heat. Add the leeks and sauté until soft, about 4 minutes. …
From flavorthemoments.com
4.3/5 (13)Total Time 50 minsCategory SoupsCalories 207 per serving
From flavorthemoments.com
4.3/5 (13)Total Time 50 minsCategory SoupsCalories 207 per serving
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POTATO LEEK SOUP - SPEND WITH PENNIES
2019-01-19 Cut potatoes into large chunks and add to pot with stock, thyme, and salt & pepper to taste. Simmer covered for 45 minutes or until potatoes are tender. Using a hand blender, blend soup until smooth. Return to pot, add cream and simmer 2-3 minutes. Season with salt and pepper if needed.
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Directions. 1. Heat 2 tbsp. of the olive oil in a Dutch oven over medium-high heat. Add the leek, onion, and garlic. Stir and cook for 3 minutes, or until tender. Add the squash, potatoes, and 1 tsp. of the salt. Stir and cook for 5 minutes. Add the stock, cover, and simmer for 20 minutes, or until vegetables are tender. 2.
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BUTTERNUT SQUASH, POTATO AND LEEK SOUP RECIPE
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Sneak a small sprig of rosemary underneath each piece of squash. Roast the squash until soft inside, 40 to 50 minutes. Prepare Soup. While the squash is in the oven, heat 1 1/2 tablespoons of olive oil in a large Dutch oven or deep pot over medium heat, and then add the leeks, carrots, and whole garlic cloves.
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Butternut Squash & Leeks Recipe - Food.com tip www.food.com. In a large bowl, mix the squash, leeks, herb, salt, pepper, olive oil and pecans (if your are using them) together. Place on a cookie sheet (may take 2) and cook for appx 1/2 hour. This is some really good stuff! Cook time is 1/2 hour, prep time is going to vary - the squash does take ...
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BUTTERNUT SQUASH AND LEEK SOUP RECIPE | RECIPE | LEEKS SOUP …
Cut Butternut Squash. This butternut squash leek soup recipe has sweet butternut squash simmered to perfection with savory leeks, broth and spices. This silky, flavorful soup makes a cozy and comforting addition to any meal.This simple, no-fuss soup is a tried-and-true recipe that lets the butternut squash shine. sunnywave.
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BUTTERNUT SQUASH AND LEEKS - ALL INFORMATION ABOUT HEALTHY …
Add leeks, season with salt and pepper, and cook until softened, about 5 minutes. Place the flour, baking powder, 1 1/2 tsp kosher salt, black pepper, thyme and eggs in a large bowl. Whisk until well combined. Mix in the butternut squash. Place a few spoonfuls of coconut oil in a large, heavy bottomed skillet over medium-high heat.
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BUTTERNUT SQUASH, LEEK AND POTATO SOUP RECIPE - FOOD NEWS
Slice and peel a butternut squash. Slice and peel 3 russet potatos. Saute for 2-3 minutes in 2 tb butter, add salt and pepper to taste. Add 2 cups of leeks and 4 cups chicken broth. Simmer covered for 30 minutes, take off heat and mash with masher. Add 1 cup nonfat milk. Makes 4 […]
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Jul 9, 2016 - Delia's Leek and Butternut Squash Soup recipe. Leek and Potato Soup is a number one classic in our house, but for something different try it with what I call the perennial pumpkin – butternut squash. In the autumn I make the same recipe with the traditional lantern pumpkin, but right now what’s on offer is a velvety sm…
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DELICIOUS ROASTED BUTTERNUT SQUASH AND LEEK SOUP RECIPE
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POTATO LEEK SOUP - DOWNSHIFTOLOGY
2022-03-15 Heat the olive oil in a Dutch oven and sauté the leeks for 8 to 10 minutes, until they’re gently soft but not browned (if they start to brown and caramelize, reduce the heat). Then add the garlic and cook for another minute. Add the rest. Add the diced potatoes, salt, bay leaf, thyme, and vegetable stock.
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