Cream of Squash and Leek Soup

Recipe from Southern Living

More From Southern Living

Recipe Time

Cook Time:
Prep Time:
Cool: 10 Minutes


Ingredients

  • 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

Preparation

  1. Discard roots and green tops of leeks. Cut leeks in half lengthwise; rinse well, and chop.
  2. 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.
  3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cream of Squash and Leek Soup Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy