Warm up your chilly evenings with a bowl of velvety Butternut Squash Soup topped with irresistibly crispy leeks! This comforting American classic is not only a feast for the eyes but also a delight for your taste buds, marrying the sweetness of roasted butternut squash with the savory crunch of fried leeks. Whether you're looking to impress guests at a dinner party or simply want to indulge in a cozy night in, this recipe promises to be a crowd-pleaser. Ready to transform your kitchen into a haven of delicious aromas? Let’s dive into the details of this soul-soothing soup!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 leek, sliced and fried until crispy
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Prepare the butternut squash by carefully peeling the skin using a sharp vegetable peeler. Cut the squash in half, remove the seeds, and cube the flesh into roughly 1-inch pieces.
- In a large heavy-bottomed pot, heat a tablespoon of olive oil over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 4-5 minutes.
- Add minced garlic to the onions and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release the aromatic flavors.
- Add the cubed butternut squash to the pot and stir to combine with the onions and garlic. Cook for 3-4 minutes to slightly caramelize the squash edges.
- Pour the vegetable broth into the pot, ensuring all squash pieces are submerged. Bring the mixture to a gentle boil, then reduce heat and simmer for 20-25 minutes until the squash is tender and easily pierced with a fork.
- While the soup is simmering, prepare the crispy leeks. Slice the leek into thin rings and pat dry with paper towels to remove excess moisture.
- In a separate small skillet, heat olive oil over medium-high heat. Carefully add leek rings and fry until golden brown and crispy, stirring occasionally to ensure even cooking, about 3-4 minutes.
- Remove the leeks with a slotted spoon and drain on paper towels. Sprinkle with a pinch of salt.
- Once the squash is tender, remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer to a blender in batches.
- Season the soup with salt and freshly ground black pepper to taste. If the soup is too thick, add a little more vegetable broth to reach desired consistency.
- Ladle the hot soup into serving bowls and top generously with the crispy leeks. Serve immediately while warm.
Tips
- Choose the Right Squash: When selecting butternut squash, look for one that feels heavy for its size and has a smooth, firm skin. This ensures maximum flavor and sweetness in your soup.
- Enhance the Flavor: For an extra depth of flavor, consider roasting the butternut squash cubes in the oven with a drizzle of olive oil, salt, and pepper before adding them to the pot. This caramelization adds a delightful sweetness to the soup.
- Don’t Rush the Onions: Sauté the onions until they are truly translucent; this step builds a flavorful base for your soup. Patience pays off here!
- Adjust Consistency: If you prefer a thinner soup, feel free to add more vegetable broth or even a splash of coconut milk for a creamy twist.
- Crispy Leeks Tips: Make sure to dry the leeks thoroughly before frying to achieve maximum crispiness. Keep an eye on them while they fry, as they can go from golden to burnt quickly.
- Garnish Creatively: Beyond crispy leeks, consider garnishing with a swirl of cream, a sprinkle of fresh herbs, or even roasted pumpkin seeds for added texture and flavor.
- Make Ahead: This soup can be made ahead of time and stored in the refrigerator for up to three days. Just reheat and add the crispy leeks right before serving for the best texture.Enjoy your cooking adventure with this delightful butternut squash soup!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 28g
Protein: 4g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
