Creamy Butternut Squash Leek Soup Recipe

Indulge in the creamy and flavorful Butternut Squash Leek Soup. This soup combines the sweetness of butternut squash with the mild onion flavor of leeks, creating a comforting and satisfying dish. Perfect for those cool autumn evenings or any time you crave a hearty bowl of soup. This recipe is easy to follow and requires only a few simple ingredients. Give it a try and enjoy the rich flavors of this delicious soup.

Ingredients

• 1 large butternut squash, peeled, seeded, and chopped
• 2 leeks, white and light green parts only, thinly sliced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons butter
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Croutons and chopped parsley for garnish

Directions

1. In a large pot, melt the butter over medium heat. Add the leeks and cook until they become soft and translucent, about 5 minutes.
2. Add the chopped butternut squash to the pot and sauté for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and dried thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the squash is tender.
4. Using an immersion blender or a regular blender, puree the soup until smooth and creamy. Be careful when using a regular blender, as hot liquids can expand and cause splatters. If using a regular blender, blend the soup in batches.
5. Return the soup to the pot and stir in the heavy cream. Heat the soup over low heat until warmed through. Season with salt and pepper to taste.
6. Serve the butternut squash leek soup hot, garnished with croutons and chopped parsley. Enjoy!

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