Butternut Squash & Leek Soup
Butternut squash has a rich flavor and us a perfect substitute for sweet potato if you are looking for a lower carbohydrate option. In this recipe, we make a rich creamy soup that is delightful on it's own or paid with a hearty protein. (I love short ribs with this dish)
- 1 Leek
- 1 Butternut Squash
- ½” Ginger
- 2 Garlic Cloves
- 4 Slices Bacon (optional use 4 TBS Butter or Oil)
- 64 oz Chicken Stock (Or Bone Broth, here is a link to my Chicken Bone Broth Recipe)
- 1 TBS Salt
- ½ TBS Pepper
- Creme Fraiche or Plain Greek Yogurt (optional topping)
- 1 8-Quart Pot with Lid
- 1 2-Quart Pot with Lid
- 1 Hand Blender (or Food Processor or Regular Blender)
- Place 64-oz chicken broth in a 2-quart pot and bring to a boil.
- Cut leek in half, then into ½” slices. Place in a colander and rinse well, set aside to drain.
- Cut or peel the skin of the butternut squash, remove seeds and cut into cubes and toss the seeds. Place in a large bowl.
- Peel ½” ginger plus 2 garlic cloves. Set aside.
- Rough chop 4 slices of bacon and place in the 8-quart soup pot.
- Place pot with bacon on the stove, turn on medium heat and cook bacon until fully browned.
- Add leeks to the bacon and fat. Sauté until the leek begins to brown.
- Add ginger and garlic with 1 TBS salt plus ½ TBS pepper, sauté 1 minute.
- Add butternut squash, combine well and allow to cook another 5 minutes.
- Pour simmering broth into the pot, bring to a boil, reduce to a simmer, cover and cook 30 min.
- Turn heat off, remove cover. Using a hand blender, blend until smooth.
- If using a food processor or blender, transfer liquid and blend until smooth.
- Serve with a tablespoon of crème fraiche or plain Greek yogurt and drizzled with olive oil
NOTE: this recipe is perfect to freeze and store and is also ideal to prep ahead so you have it for the week. Reheat in a pot on the stove or in the microwave.
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