Butternut Squash-Leek Soup

Prep Time
Cook Time
Ready In

"From Cooking Light October 2006 and credited to Shannon Simmons. This is a lovely fall soup. I needed to cook the squash about 15 minutes rather than the 10 minutes specified. The directions call for pureeing the soup in a blender but I used my immersion blender instead and it did a good job and made it easier."

Original recipe yields 6 servings


  • Serving Size: 1 (412.4 g)
  • Calories 266.7
  • Total Fat - 8.6 g
  • Saturated Fat - 2 g
  • Cholesterol - 92.5 mg
  • Sodium - 1946.6 mg
  • Total Carbohydrate - 19.8 g
  • Dietary Fiber - 1.9 g
  • Sugars - 2.4 g
  • Protein - 29.8 g
  • Calcium - 80.5 mg
  • Iron - 2.9 mg
  • Vitamin C - 18.6 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350°.

Step 2

Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

Step 3

Heat oil in a large saucepan over medium-high heat. Add leek; sauté 5 minutes or until tender.

Step 4

Stir in garlic, squash, 2 cups water, broth, salt, and black pepper; bring to a boil. Reduce heat, and simmer 10 minutes or until squash is tender.

Step 5

Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth. Pour pureed soup into a bowl. Repeat procedure with remaining squash mixture.

Tips & Variations

  • Stand or immersion blender



Very tasty delicious soup, I made one change only by using veg broth in place of chicken, and used lemon pepper, I loved this so it will be made again, I thank you

review by:
(26 Oct 2016)