Lee Harrelson
6 servings (serving size: about 1 cup)

Butternut squash is one of the most beloved vegetables of the fall harvest; this simple soup really lets the squash's flavor shine through.

How to Make It

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. 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. 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.

Step 4

Wine note: The creamy texture of the pureed soup matches well with a plump but crisp Chardonnay like J.J. Vincent Bourgogne Blanc ($15). It's suitably rich, round, and fruity, with gently buttery flavors and good acidity to balance the natural sweetness of the squash. -Jeffery Lindenmuth

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

CustomFit's Review

January 13, 2015

bendercath's Review

January 01, 2015
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!

BJT123's Review

October 20, 2013
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!

jlee07's Review

December 04, 2012
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.

ImNotAcook's Review

November 08, 2012

ladyver's Review

November 02, 2011

Jenny76's Review

September 23, 2011
Awesome recipe!!! I will be making this again.

LuluLola's Review

September 16, 2011
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.

veryslowcook's Review

September 22, 2010
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.

MeganVegan's Review

October 18, 2009
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!