Leek Butternut Squash Soup

Butternut Squash and Leek Soup

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This upgraded butternut squash soup is made with leeks, sour cream, and bacon for a savory take on a classic fall recipe.

Food & Wine Test Kitchen

Updated on October 16, 2023

Butternut Squash and Leek Soup — Photo: © Helene Dujardin

Total Time:

1 hr 20 mins

Yield:

8 servings

Although potatoes and leeks may be a more popular combination for a traditional French Vichyssoise soup, we love the inclusion of butternut squash for an autumnal spin. The orange-hued vegetable replaces potatoes in this creamy soup recipe, which also features fresh thyme, sour cream, and bacon. Serve it as a starter for your Thanksgiving feast or make it for lunch in the fall.

Frequently asked questions

Do I need to peel butternut squash for soup?

While some butternut squash recipes do require you to peel and cube the squash before cooking it, the beauty of this recipe is that there’s no peeling required. Just place the squash, cut side down, on a baking sheet and roast it until tender. Let it cool, use a spoon to remove the seeds, then scrape the squash from the skin. This method is not only easier, but roasting the squash (versus boiling it) intensifies its sweet flavor when it’s caramelized.

What flavors go well with butternut squash?

Warm spices such as cinnamon, nutmeg, and cloves pair well with butternut squash, as do sweet ingredients like maple syrup, caramel, and brown sugar. Woodsy herbs such as rosemary, sage, and thyme also bring out the earthy notes of butternut squash; you’ll find the latter used in this recipe.

What is a good accompaniment to butternut squash soup?

Butternut squash soup is one of the best recipes to make during fall, so you can’t miss when serving it before an autumnal meal such as Pork Chops with Three-Apple Slaw. Want to keep it simple? Pour the soup into individual crocks and serve with a few slices of crusty bread for sopping up every last drop. Serve this soup for a starter for lunch or dinner or make it the main event.

Notes from the Food & Wine Test Kitchen

Do double duty and save yourself some prep time by roasting the squash and sautéing the leeks simultaneously. Though they each require a different cooking method, both take about 40 minutes to cook, which means that they’ll be done at the same time. From there, you just need about 20 minutes for the two to cook together before puréeing and serving.

Make ahead

The recipe can be prepared through Step 3 up to two days ahead. Reheat the soup in a heavy-bottomed pot before proceeding.

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Ingredients

4 1/2 pounds butternut squash, halved lengthwise
5 tablespoons unsalted butter
4 large leeks, white and tender green parts, coarsely chopped
7 fresh thyme sprigs or 1 teaspoon dried
5 cups chicken stock or unsalted canned broth
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup sour cream
About 3 tablespoons chopped chives
8 slices of bacon, fried crisp and crumbled

Directions

Preheat the oven to 350°F. Place the squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly. Using a spoon, scoop out and discard the seeds. Scrape the squash from the skin.
Meanwhile, in a large heavy saucepan or flameproof casserole, melt the butter over low heat. Add the leeks and thyme and cook, stirring occasionally, until soft and browned, about 40 minutes. Discard the thyme sprigs.
Stir in the stock and the squash. Simmer over moderate heat for 20 minutes. In a blender or food processor, puree the soup in batches until smooth. Pour the soup back into the pan and season with the salt and pepper.
To serve, ladle the soup into bowls and garnish each serving with 1 tablespoon sour cream, 1 teaspoon chives and a sprinkling of the bacon.

Originally appeared: November 1993