My dad harvested a whole bunch of leeks after a very mild start to winter ... and there is always more than enough butternut squash on hand. I searched on leeks and butternut and came up with this. My family really liked this soup. I did not find it to be bland, but I did use all broth and no water. I added some freshly ground nutmeg as suggested by reviewers. Other than that, I made the recipe exactly as written. I found that the roasted garlic added excellent flavor. Definitely worth trying for a chilly winter night!
Very good! I amended the recipe as follows for my tastes. Added 2 peeled & chopped granny smith apples & nutmeg. Also, roasted the squash (sliced long ways in half) skin side up along with the garlic. Cool the squash & scoop out the squash to place in the soup pot. Eliminates peeling & chopping the squash which can be difficult. Used an immersion blender right in the soup pot to blend all ingredients together. Eliminating the need to do it in batches in a blender. Easier and easy clean up as well! This soup did lack something as I've made BN Squash soup many years ago that was tastier but after a couple of moves and email changes could not access my online recipe sites...sigh! I may have added too much chicken broth or may have used vegetable broth in my previous recipes. It was good but I'll still work on perfecting it!
I love this recipe. Yes, without proper salting it may seem kind of blah but it's easy and healthy. A little nutmeg works wonders. I also have found that using six medium to large leeks instead of just the 6 cups helps with the flavor. This is a great weeknight go to and it freezes really well.
Awesome recipe!!! I will be making this again.
This was very blah on its own. I used beef stock because I was out of chicken, but I also added just a bit of curry powder. It completely WOKE up the soup, and it tastes soo good to have the sweetness of the leek and butternut against the very savory curry backdrop. I would definitely make this again with my own substitutions.
I really liked the texture of the soup - creamy without cream. But the flavor was just "ok" in my book. It made a healthy lunch the next day, but I probably won't bother with this recipe again.
Easy, healthy, and a total crowd pleaser! I added a little orange juice, which was in another butternut squash soup recipe I had, and it added just the right complexity in flavors. I will definitely add this to my regular cooking repertoire!
I made this as the first course for a fall birthday dinner and everyone liked it. I liked the idea of adding the roasted garlic and the soup was really easy to prepare. I just wish I'd seen the recipe for spiced pumpkin seeds in this month's issue of Cooking Light earlier; they would have been a nice addition! I've been eating the leftovers for lunch with an apple and feeling very virtuous.
I made the soup as written and it was a bit bland. I squeezed some lemon juice into each bowl just before serving and that gave it just the punch it needed. With the lemon it was delicious.
This is a great "comfort food". I served this to a friend after her chemo, and this was the only food she wanted. Husband and I really enjoyed it as well. Use vegetable broth for vegetarians.
Easy and healthy. Needs a little more salt and a touch of nutmeg to add a little more dimension to the recipe. Kept for a few days very well in the fridge. Will definitely keep this recipe handy to use again and again.
My family and I found this soup to be bland and lackluster. If I were to do it again I would need to add something to it to give it more flavor. I followed the recipe to the letter. You win some, and you....