LEEK AND SQUASH SOUP RECIPES

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BUTTERNUT SQUASH AND SWEET POTATO SOUP - EASY SOUP RECI…



Butternut Squash And Sweet Potato Soup - Easy Soup Reci… image

Super easy to make, and even easier to eat. 

Provided by Karen Williams

Categories     lunch    soup

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 8

1

onion, diced

1

butternut squash, peeled and cut into 2cm cubes (roughly 500g)

1

sweet potato, peeled and cut into 2cm cubes (roughly 300g)

1

small carrot, peeled and cut into 1 cm cubes (roughly 100g)

2

cloves garlic, peeled and halved

1 tbsp.

vegetable oil

1 L

vegetable stock

Double cream and fresh coriander, chopped, to garnish (optional)

Steps:

  • Heat the oil in a large pan and cook onions on a low heat until soft, about 10 mins. Add the rest of the vegetables and cook for a further 5 mins. Add the stock and bring to the boil, then lower heat and simmer, uncovered, for around 20-30 mins, until vegetables are tender. Allow to cool for 5 mins then whiz in a blender, in batches, until smooth. Season with salt and pepper then serve with a swirl of cream and a sprinkle of coriander.

POTATO-LEEK SOUP RECIPE: HOW TO MAKE IT



Potato-Leek Soup Recipe: How to Make It image

This savory potato-leek soup is a dish we especially enjoy for dinner on a cold night. Served with hot homemade bread or rolls, it's delicious.—Patricia Wells, Riverhead, New York

Provided by Taste of Home

Categories     Lunch

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 8 servings (about 2 quarts).

Number Of Ingredients 12

1-1/2 cups sliced leeks (white portion only)
1/2 cup butter, divided
5 cups cubed peeled potatoes
1-1/3 cups chopped carrots
3/4 cup chopped celery
1 teaspoon salt, divided
2 cups water
4 tablespoons all-purpose flour
1/4 teaspoon pepper
4 cups 2% milk
2 chicken bouillon cubes
Chopped chives, optional

Steps:

  • In a large Dutch oven, saute leeks in 1/4 cup butter until tender. Add potatoes, carrots, celery, 1/2 teaspoon salt and water. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 20-25 minutes. , Meanwhile, in a medium saucepan, melt remaining 1/4 cup butter. Stir in flour, pepper and remaining 1/2 teaspoon salt until smooth; gradually add milk and bouillon. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir into vegetables. Simmer, stirring occasionally, until heated through. If desired, top with chopped chives.

Nutrition Facts : Calories 284 calories, FatContent 14g fat (9g saturated fat), CholesterolContent 40mg cholesterol, SodiumContent 713mg sodium, CarbohydrateContent 33g carbohydrate (9g sugars, FiberContent 3g fiber), ProteinContent 7g protein.

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