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Butternut Squash & Leek Soup

 

Butternut Squash & Leek Soup

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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) 

INGREDIENTS

Butternut Squash & Leek Soup

Butternut Squash & Leek Soup

  • 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)

TOOLS

  •  1 8-Quart Pot with Lid
  • 1 2-Quart Pot with Lid
  • 1 Hand Blender (or Food Processor or Regular Blender)

PRE PREP

  • Place 64-oz chicken broth in a 2-quart pot and bring to a boil. 

CHOP

  • 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.

 STOVETOP

  • 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.  

 PROCESS

  • 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.  

ASSEMBLE

  • 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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