The Easiest And Most Delicious Butternut Squash Soup Recipe You'll Ever Try

Sweet squash and aromatic leeks make a cozy couple in this classic in-season soup.

February 7, 2017
butternut squash soup
Toby Maynard

The sweetness of butternut squash is amplified by the addition of aromatic leeks sauteed in butter. If  you have an immersion blender, this is a one-pot dish (meaning, minimal mess!). For a dairy-free version, substitute another 2 tablespoons of olive oil for the butter, and skip the heavy cream at the end.

Serves 6

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2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 large leek, trimmed, cleaned, and thinly sliced
1 large clove garlic, smashed
1 sprig fresh thyme or rosemary
1 medium butternut squash, peeled, seeded, and chopped (about 5 cups)
1½ quarts low-sodium vegetable broth
Heavy cream for serving
Sliced chives for garnish
Kosher salt and freshly ground black pepper to season

1. In a 5 to 6 quart saucepan, heat the butter and oil over medium until the butter has melted. Add the leeks and a pinch of salt and pepper. Stir occasionally until leeks are translucent, about 5 minutes.

2. Stir in the garlic and thyme or rosemary, and cook for 1 minute more.

3. Add the squash and stir to combine. Pour in the broth and bring to a boil. Reduce to a simmer and cook until the squash is very tender, about 30 minutes.

4. Remove the herb sprig. Use an immersion blender (or a blender, in batches) to puree until smooth. Transfer to a bowl and add a swirl of cream and a sprinkle of chives.