Simple Butternut Squash Soup
This Butternut Squash Soup recipe is creamy, buttery, and a subtle balance between sweet and savory. And it’s ready in well under an hour!
Ingredients
- 1 butternut squash large, seeds removed and cubed
- 1 Tbsp butter
- 2 garlic cloves finely chopped
- 3-5 leeks depending on size (white parts only)
- Salt to taste
- 4 cups chicken stock
- Freshly ground black pepper to taste
Instructions
- In a large soup pot over medium heat, melt the butter.
- Add in the garlic and saute for 30 seconds to 1 minute.
- Toss the butternut squash chunks in and mix with the garlic and leeks.
- Turn up the heat to high, add the chicken stock, and bring up to a boil.
- Once boiling, turn down the heat to medium or medium-high, and let the soup cook at a rolling boil for about 30 to 40 minutes, and the butter is soft and tender.
- Remove from the heat, and add the soup to a blender. Blend until smooth.
- Serve hot, topped with a sprinkle of black pepper and a swirl of heavy cream.