Roasted Butternut Squash and Leek Soup

Staff Writer
Roasted Butternut Squash and Leek Soup
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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6
Servings
375
Calories Per Serving
Deliver Ingredients

Ingredients

For the crostini

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

For the soup

  • Cooking spray or vegetable oil, for the baking sheet
  • 3 butternut squash, peeled, halved, seeded, and diced
  • 3 Tablespoons olive oil
  • 2 Cups thinly sliced yellow onion
  • 2 leeks, halved lengthwise
  • 4 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. 

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.

Nutritional Facts

Total Fat
19g
29%
Sugar
9g
N/A
Saturated Fat
2g
12%
Protein
11g
22%
Carbs
49g
16%
Vitamin A
1368µg
100%
Vitamin B12
0.3µg
5.3%
Vitamin B6
0.6mg
28.9%
Vitamin C
64mg
100%
Vitamin E
5mg
26%
Vitamin K
70µg
87%
Calcium
190mg
19%
Fiber
8g
30%
Folate (food)
101µg
N/A
Folate equivalent (total)
107µg
27%
Folic acid
3µg
N/A
Iron
4mg
23%
Magnesium
111mg
28%
Monounsaturated
12g
N/A
Niacin (B3)
8mg
39%
Phosphorus
217mg
31%
Polyunsaturated
4g
N/A
Potassium
1349mg
39%
Riboflavin (B2)
0.2mg
11.8%
Sodium
1558mg
65%
Thiamin (B1)
0.3mg
22.1%
Zinc
1mg
6.4%