Warm up with this sweet, yet savory autumn soup. At only 8 ingredients it could not be easier to make. Plus, it’s packed with nutrients like vitamins, minerals and fiber, that your whole family would benefit from.
This particular soup I made using fresh butternut squash and leeks from our garden. While it’s gratifying to prepare a meal with ingredients grown in our own back yard, cutting butternut squash is not the easiest (or most enjoyable) task. If I had to do it again, I’d probably just buy fresh butternut squash already cubed at the grocery store, lol. The leeks were easy though. I’d definitely use those again!
Butternut Squash and Leek Soup
You'll love this sweet, yet savory, fall soup recipe that'll warm you up in a flash.
Serving Size: 8-10 servingsPrep time:
- 4 1/2 pounds butternut squash, removed from skin and cut into 2-inch cubes
- 2 tablespoons unsalted butter
- 4 large leeks, white and tender green parts, coarsely chopped
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 5 cups low sodium chicken broth or stock
- 1 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 8 slices bacon, cooked according to package, chopped
- Cut squash into 2-inch cubes.
- In a large pot, melt the butter. Add leeks; cook until soft and translucent, about 8-10 minutes.
- Stir in the stock and the squash. Bring to a simmer and cook until the squash is fork tender, about 20 minutes.
- Remove the squash chunks with slotted spoon and place in a blender and puree. Return squash to pot. Season with salt, pepper and thyme.
- Cook bacon according to package. Allow to cook. Chop bacon. Serve soup topped with chopped bacon bits.