Butternut squash and leek soup

Butternut squash and leek soup


3 people made this

About this recipe: This delightful butternut squash and leek soup is a total crowd pleaser and pretty easy to make. Great served with some warm crusty bread.


Serves: 6 

  • 2 to 3 tablespoons butter
  • 3 leeks, finely sliced
  • 500g butternut squash, peeled and diced
  • 250ml dry apple cider
  • 2 to 3 vegetable bouillon cubes
  • 500ml water
  • salt and pepper, to taste
  • ground nutmeg, to taste
  • 100ml single cream
  • white wine vinegar, to taste

Prep:15min  ›  Cook:40min  ›  Ready in:55min 

  1. In a large saucepan melt the butter and add the leeks. Cook and stir over a medium heat for about 10 minutes until soft. Add squash and cook for another 10 minutes, stirring frequently.
  2. Pour in the apple cider and bouillon cubes dissolved in 500ml water. Bring to the boil, reduce the temperature and simmer over low heat for about 30 minutes, until the squash is soft.
  3. Purée the soup in a food processor (in batches, if necessary) or with a handheld liquidiser. Return to the pan and season with salt, pepper and nutmeg to taste. Stir in cream and heat up, but don't boil. If the soup is too thick, add more apple cider or cream. Taste test as you go along.
  4. Before serving stir in some white wine vinegar to taste, add a little to start and taste test until it is to your liking. Serve hot.

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