This delightful butternut squash and leek soup is a total crowd pleaser and pretty easy to make. Great served with some warm crusty bread.
3 people made this
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
salt and pepper, to taste
ground nutmeg, to taste
100ml single cream
white wine vinegar, to taste
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Method Prep:15min › Cook:40min › Ready in:55min
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.
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.
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.
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.