Becky Luigart-Stayner; Jan Gautro
8 servings

Leeks and potatoes provide the base for this hearty vegetable soup, and butternut squash adds a hint of sweetness. Gruyère toasts add a salty note.

How to Make It

Step 1

Preheat broiler.

Step 2

Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Place half of potato 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 opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half-and-half. Cover and keep warm.

Step 3

Arrange bread slices in a single layer on a baking sheet; sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden. Ladle 1 cup soup into each of 8 bowls; top each serving with about 1 teaspoon chives. Serve 2 bread slices with each serving. Garnish with freshly ground black pepper, if desired.

Step 4

Wine note: This is one vegetable soup that can easily handle a lighter red wine. Stick with the French theme and look for bargains from Burgundy, like Louis Jadot Pinot Noir 2005 ($20). This wine has pretty red berry fruit, great balance, and gentle tannins that make it ideal for lower-fat dishes. The underlying earthy, leathery flavors bring out the rustic nuances of the potatoes and squash. —Jeffery Lindenmuth

Ratings & Reviews

Bland side dish, not a hearty meal

April 25, 2018
The description says "hearty", but that is very misleading. This is a light, side-dish or entrée type of soup, not at all a one-bowl meal type of soup. The flavor was bland for me; I found myself adding more and more salt and pepper at the end. I agree that crumbled bacon on top would boost it a bit. That said, I will likely keep this recipe because it made good use of pre-cut vegetable packs that frequently go on sale at my local grocer. Next time I might try roasting the butternut squash as one reviewer suggested as well as add more leeks to see if that helps give it better flavor.

aeroncaskb's Review

November 18, 2008
I made this soup exactly as stated...except for adding a touch more pepper. It was excellent! The texture and flavors were amazing. Also, the cheese toasts were the perfect compliment!! A definite keeper!

Notimetocook's Review

November 21, 2008
Amazing & Easy! My husband does not eat butternut squash but he requests this soup regularly. It's so easy to throw together as long as you remember to buy leeks (and buy pre-peeled, cut squash!). It doesn't even need the full amount of half and half, I've used half the amount and it's great. The toasts & cheese on top really make it, if you don't have those, some pita chips will work too!

KCrescenzo's Review

February 04, 2013

lbuchanan96's Review

August 29, 2011
As soon as there is chill in the air, I start making this soup. It is perfect on its own and doesn't need any additional seasoning. Sometimes I don't even add the half and half and it is just as tasty. Instead of cubing the squash, which I find difficult, I cut the squash in half and roast it in the oven at 400 for an hour.

AmyLorraine's Review

December 20, 2008
This soup is delicious! My husband loves it and is requesting it for the 3rd time for his Hanukkah dinner. One tip on peeling the butternut squash -- I boil the squash whole in water for about 5 minutes or so. Then the squash is easily peeled using my apple peeler and can be sliced much more easily, too. The first time I made this, I cut the half & half in half (does that make sense?). It was wonderful. So the 2nd time I made it I used even less 1/2 & 1/2 (probably a tablespoon). THis time I'm not going to use any....I really don't think it needs it, as we don't miss it. Great recipe!

Monica3's Review

October 31, 2010
I have been meaning to review this soup for some time. The texture is lovely, and the taste is wonderful. It has become a go-to weeknight dish for us.(Many supermarkets sell pre-cut squash, making soup preparation fast and easy.) It's one of the recipes that convinced my husband that the world will not end if he stops eating meat at night.

ippolitima's Review

December 23, 2008
I thought this soup was simply delicious. My picky four year old even ate it...I think because it was a little lighter on squash than other soups I've tried. I tasted it before and after the addition of 1/2 and 1/2 and thought it tasted great before so if you're at all interested in lowering the fat, don't bother with it. (Also, a hand-held immersion blender is so helpful with these types of soups!)

myblackcat50's Review

December 14, 2008
I made this soup for thanksgiving this year. I was very dissapointed. I followed the recipe to a the dot. It was bland. I will not make it again!

Teagal's Review

October 29, 2009
I love soup, especially simple, delicious ones like this one. I made as written with the half & half. I always like to make a recipe as written the first time through. It's wonderful as is, but would also be great with a lower fat dairy or none at all. I made with CL Walnut Bread, which I also loved.