This bright orange butternut squash and leek soup is the perfect starter to any meal, especially in the Fall!
The base of this soup is like many of our pureed soup recipes with leeks, fresh thyme and butter. These three ingredients give this soup so much of it’s flavour, while the butternut squash adds the perfect amount of sweetness.
I like topping this soup with both bacon and the cream drizzle, but you can also add some chives. Additionally, this soup can easily become a vegetarian dish by switching out and using vegetable stock instead, and obviously leaving out the bacon. If you find that the soup is thicker than your liking, its easy to add some additional stock to get to your desired consistency while cooking.
I love this comforting, warming soup, and I know you will too!
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- 4½ pounds butternut squash, halved lengthwise
- 5 tablespoons unsalted butter
- 4 large leeks, white and tender green parts, coarsely chopped
- 7 fresh thyme sprigs or 1 teaspoon dried
- 5 cups chicken stock (or vegetable stock)
- 1¼ teaspoons salt
- ½ teaspoon freshly ground pepper
- 1 tablespoon of garlic powder
- ¼ cup sour cream
- ¼ cup whipping cream
- 8 slices of crispy bacon chopped
- Preheat the oven to 350; Place the squash, cut side down, on a baking sheet and bake until tender, for about 40 minutes. Let cool slightly. Using a spoon, scoop out and discard the seeds from the middle. Scrape the squash from the skin and set aside.
- Meanwhile, in a large heavy saucepan or flameproof casserole dish, melt the butter over low heat. Add the leeks and thyme and cook, stirring occasionally, until soft and browned, about 30 minutes. Discard the thyme sprigs.
- Stir in the stock, squash, and garlic seasoning. Simmer over medium heat for around 20 minutes. In a blender or food processor, puree the soup in batches until smooth. Pour the soup back into the pan and season with the salt and pepper.
- In a small bowl whisk the sour cream and whipping cream together
- To serve, ladle the soup into bowls and garnish each serving by drizzling the cream mixture and top with bacon.