Butternut Squash Leek Soup

It is that time.


SOUP WEATHER IS HERE!!! This is a favorite in our house because it has the richness of a cream-based butternut squash bisque, but no cream. Literally, no milk, cream, cheese, nothing. It just tastes like it does. This is a perfect light Autumn meal, and is reminiscent of a rustic French-style soup, so people will think you fancy.

We love to serve this with roasted pumpkin seeds, roasted chickpeas, freshly cracked pepper, or chopped nitrate-free bacon. There is an option for vegan/vegetarian - just substitute the chicken broth for veggie broth.

Butternut Squash Leek Soup

Clean and chop your leeks. I find it best to chop off the green part, and split the white part lengthwise down the middle. Then fan the halves, and rinse them really well. You don’t want sand in your soup. Chop very finely. In a large soup pan, drizzle some olive oil and saute your leeks until they are tender. Set aside.

Rinse off the squash, and cut the tops off. Cut in half (lengthwise) and scoop out the seeds. Place cut-side down on an oiled cookie sheet and with a knife cut a couple slashes in the squash so they cook all the way through. Bake at 350F for 40 minutes. Take them out of the oven and let them cool enough so you can touch them. Scoop out the roasted squash and put into the soup pan with the leeks. Add just a little water (maybe a cup) and turn the pan back on to medium heat.

Over a counter or sink (not over the pan) drip one drop of Thyme Vitality oil onto a spoon and then slowly stir into the soup. You could drop a drop directly into the soup, but in my experience, you never get just one drop and that much flavor could ruin the soup. Add your chicken broth (or veggie) and salt and pepper.

With an immersion blender (looks like this, super cheap, really amazing), begin to puree the soup. Go slowly. If you want it to be a more liquid-y soup, add some more water or broth. Let warm all the way through. Serve with roasted pumpkin seeds, chopped bacon, roasted almonds, or my friend Jess’ favorite - pomegranate seeds!


Samantha Bossalini