Roasted Butternut Squash and Leek Soup

Roasted Butternut Squash and Leek Soup
Staff Writer
Roasted Butternut Squash and Leek Soup

Chris Brugler Catering

Roasted Butternut Squash and Leek Soup

This scrumptious soup features a favorite fall vegetable, butternut squash. Not only is butternut squash readily available at this time of year, but it also contains vital antioxidants and immunity-boosting vitamins that can help our bodies prepare for the upcoming winter months. Butternut squash also tops the charts for healthy choices because it is very low in calories and contains no saturated fats. So ladle up a bowl full for your family and friends, and eat it to your heart's content!

See all butternut squash recipes.

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Ingredients

For the crostini

  • thin slices baguette
  • 1  Tablespoon  olive oil
  • Salt and pepper, to taste

For the soup

  • Cooking spray or vegetable oil, for the baking sheet
  • butternut squash, peeled, halved, seeded, and diced
  • 3  Tablespoons  olive oil
  • 2  Cups  thinly sliced yellow onion
  • leeks, halved lengthwise
  • cloves garlic, smashed
  • 8  Cups  low-sodium chicken broth
  • Salt and pepper, to taste
  • 1/2  bunch basil, plus more chopped for garnish
  • 1/4  bunch thyme
  • 1/4  bunch parsley stems

Directions

For the crostini

Preheat the oven to 350 degrees.

In a mixing bowl, gently toss the baguette slices with the olive oil. Season with salt and pepper, to taste. Transfer to a baking sheet and bake for 5-8 minutes.

For the soup

Preheat the oven to 450 degrees.

Coat a baking sheet with cooking spray or vegetable oil. Place the squash on the baking sheet and roast until the squash is soft, about 30-35 minutes.

In a large pot, combine 1 tablespoon of the oil with the onion and leeks and cook for 10-12 minutes over medium heat. Add the garlic and cook for 1 more minute. Once the garlic is fragrant, add the roasted squash and chicken broth. Season with salt and pepper, to taste.

Tie up the basil, thyme, and parsley stems in a cheesecloth and add to the pot. Cover and cook over medium heat for 20 minutes. With tongs, remove the cheesecloth and squeeze the herb broth into the soup pot.

In a blender, purée the soup in batches until smooth. (Reserve some broth so you can adjust to the soup to the desired thickness.) Return the soup to a clean pot, bring to a simmer and season with salt and pepper, to taste. Serve in a soup bowl garnished with chopped basil and a crostini crisp. 

Nutritional Facts

Total Fat
32g
46%
Sugar
2g
2%
Saturated Fat
10g
42%
Cholesterol
58mg
19%
Carbohydrate, by difference
25g
19%
Protein
17g
37%
Vitamin B-12
2µg
83%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
8mg
1%
Choline, total
46mg
11%
Fiber, total dietary
2g
8%
Folate, total
5µg
1%
Iron, Fe
2mg
11%
Magnesium, Mg
11mg
3%
Niacin
3mg
21%
Phosphorus, P
89mg
13%
Selenium, Se
9µg
16%
Sodium, Na
1061mg
71%
Water
266g
10%
Zinc, Zn
2mg
25%

Butternut Squash Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Butternut Squash Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.