Cream of Squash and Leek Soup

Southern Living FEBRUARY 2004

  • Yield: Makes 3 quarts
  • Cook time: 1 Hour, 5 Minutes
  • Prep time: 15 Minutes
  • Cool: 10 Minutes


  • 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


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.


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Cream of Squash and Leek Soup Recipe