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I’ve discussed this before, whenever I publish recipes using veggies that are often thought of as sweet, such as sweet potato, butternut squash, or other winter squashes. Ever since I got married, I’ve had trouble cooking these items because my husband does not enjoy sweet elements to his savory foods. So rather than give them up, I’ve learned to savory these foods up by adding things like onion, garlic, and in the case of these new favorite soup, leeks! If you’re looking for a phenomenal change from your classic butternut squash soup, try this – you will be happy you did!
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Butternut Squash and Leek Soup
Ingredients
- 2 Tablespoons oil
- 1 onion diced
- 2 teaspoons kosher salt, divided
- 8 cloves garlic, chopped
- 3 large leeks cut in half ring slices
- 1 medium butternut squash peeled and cubed
- 5 mins med high till onions and leeks are browned
- 1 can chickpeas, drained and rinsed
- 4 cups broth
- 4 cups water
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
Instructions
1. Heat oil in a large soup pot over medium/high heat. Add oil, onions and half of the salt. Cook for about 5 minutes, until softened.
2. Add garlic, leeks, and butternut squash. Continue to cook on medium high heat for about 5 minutes, until the leeks and onions are starting to brown a bit.
3. Add chickpeas, brother, water, pepper, thyme and remaining salt.
4. Cover, raise heat to high and bring to a boil. Once boiling, reduce to a simmer and cook for 30-40 minutes, until the butternut squash is soft.
5. Use an immersion blender to puree for a few minutes, until creamy.
Notes
Plan Ahead: this soup freezes well in an airtight container.
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I hope you give this soup a try! It’s incredibly flavorful and hearty! – Miriam
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I’m always looking for tasty soup recipes! Thanks for this!!!