I’ve had a couple butternut squashes sitting on my counter for a while now, and I also had four leeks in my fridge. Normally, I use up leeks as fast as I can get them by making Leek and Potato soup. However, we’ve been eating that soup so much recently we are all tired of it. So yesterday I decided to change it up and make butternut squash and leek soup. I peeled and cubed two small butternut squashes, and cleaned and sliced four leeks. I put all of that in a stockpot with a generous amount of salt and pepper. I covered this with chicken broth — I didn’t measure but it took about 1 1/2 boxes. I then brought this to a boil and simmered it on low for 25 minutes until the squash was tender. The final step was pureeing the soup with my stick blender which I highly recommend purchasing. I love mine and use it all the time.
The result was a soup that even my picky ten year old boy loved. Yummm…
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