Cream of Squash and Leek Soup

Southern Living
Cream of Squash and Leek SoupRecipe
Makes 3 quarts


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2 small leeks
1/3 cup butter or margarine
2 medium butternut squash (about 4 pounds), peeled, seeded, and cubed
6 cups chicken broth
1 1/2 teaspoons salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 cup whipping cream
1 cup milk
Toppings: shredded Parmesan cheese, chopped fresh chives or parsley


Prep: 15 Minutes
Cook: 1 Hour, 5 Minutes
Cool: 10 Minutes

Discard roots and green tops of leeks. Cut leeks in half lengthwise; rinse well, and chop.

Melt butter in Dutch oven over medium heat; add leeks, and sauté 4 minutes or until tender. Stir in squash and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until squash is tender. Remove from heat, and cool 10 minutes.

Process squash mixture, in batches, in a food processor or blender until smooth, stopping to scrape down sides. Return mixture to Dutch oven; stir in whipping cream and milk, and simmer, stirring occasionally, 20 minutes or until thoroughly heated. (Do not boil.) Serve with desired toppings.

Created date

January 2004