Creamy Squash Soup
A rich, comforting, and creamy squash soup made with butternut squash, potatoes, leeks, and a touch of cream.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 tablespoons olive oil
- 1 leek cleaned and sliced
- 1 pound butternut squash peeled, seeded, and cubed
- 3 medium potatoes peeled and cubed
- 2 tablespoons fresh parsley chopped
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 3 cups vegetable broth
- 0.25 cup heavy cream
Instructions
Preparation Steps
- In a large pot, heat the olive oil over medium heat. Add the sliced leek and cook for approximately 2 minutes until softened.
- Add the cubed squash, potatoes, parsley, salt, pepper, and vegetable broth to the pot.
- Bring the mixture to a boil over high heat, then lower the heat to medium and simmer until the vegetables are tender, about 25 minutes.
- Carefully pour the soup into a blender or use an immersion blender to puree until completely smooth.
- Return the blended soup to the pot, stir in the heavy cream, and heat gently until hot. Serve immediately.
Notes
For an extra touch of flavor, garnish with roasted pumpkin seeds or a drizzle of olive oil before serving.