It’s Fall! Perfect excuse to make a simple, creamy, delicious soup with some butternut squash from the farmers market. I based this recipe on one from Love and Lemons, and it was a big hit with adults and kids alike. We served it with rosemary focaccia, which was an excellent pairing.
Butternut Squash and Leek Soup
Equipment
- Pressure cooker Can also be done on stovetop
- Immersion blender Traditional blender also works
Ingredients
- 1 tbsp olive oil
- 2-3 leeks sliced into half-moons
- 1 3-lb butternut squash peeled, seeded, and cubed
- 3 cloves garlic minced
- 3-4 c broth chicken or vegetable
- kosher salt to taste
- freshly ground black pepper to taste
- 1/4 – 1/2 c canned coconut milk optional, to taste
Instructions
- Set your pressure cooker to Saute, and let it heat for a minute. Add oil, followed by leeks. Saute leeks 3-5 minutes, until translucent. Add garlic and continue to saute until fragrant, about 1 minute.
- Add butternut squash and broth, and stir to combine with the leeks and garlic. Attach the cover and set the pressure cooker to cook 10 minutes at high pressure.
- When the 10 minutes is up, manually release pressure. Use immersion or traditional blender to thoroughly blend the soup until it's smooth and creamy. Add more water or broth if the consistency is too thick. Add salt and pepper to taste (you can start with a full tsp of salt and 1/2 tsp of pepper and add from there). Then add coconut milk to taste. Serve with bread.
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