Butternut Squash and Leek Soup

Butternut Squash and Leek Soup

1 large (about 3 lbs.) butternut squash
2 cups chopped, well-washed leeks,
white part only (about 2 medium)
1/4 cup dry white wine
4 1/2 cups low-fat, reduced-sodium chicken broth
1 tsp. ground white pepper
1/2 tsp. kosher salt
1 Tbsp. butter

3 Tbsp. chopped pistachios
1/2 cup plain nonfat yogurt
1/4 cup crème fraîche (a heavy cream
thickened with buttermilk)
1 Tbsp. minced fresh chive

9 servings
Serving size: 1 cup
Preparation time: 30 minutes (not including time for squash to cool after microwaving)
Cooking time: 40 minutes (including 15-minute cooling time before blending)

1. Place the butternut squash in a microwave oven (on the glass turntable or the rack). Microwave the squash on high for 5 to 6 minutes. Remove the squash carefully with pot holders, and set aside until it is cool enough to handle. Microwaving makes it easier to cut the squash. If you don’t have a microwave oven or want to skip this step, proceed with step 2.
2. Cut the squash in half crosswise. Standing each piece upright, carefully peel the skin off with a sharp knife or vegetable peeler. Discard the skin. Set each piece of squash lengthwise on a cutting board. Cut each piece in half lengthwise. Remove and discard the seeds from the squash. Using a serrated spoon, remove any excess stringy fibers from the squash. Cut all the squash into 1-inch cubes. You should have about 10 cups of cubes.
3. Add the squash and leeks to a large, heavy saucepot. Add in the wine and broth. Cover and bring to a boil over medium-high heat. Reduce to a simmer and cook until the squash is tender, about 25 minutes. Let cool for 15 minutes. Add in the white pepper and salt.
4. Puree the soup, in batches if necessary, in a food processor or blender (use an immersion blender if you have one). Add the soup back to the saucepot, and add the butter. Set over low heat for a few minutes, just until the butter melts.
5. For the topping, toast the pistachios in a small, dry skillet for 2 to 3 minutes, shaking the pan frequently, until they are lightly browned. Set aside. In a small bowl, combine the yogurt, crème fraîche, and chives. For each bowl of soup, swirl the yogurt mixture on top. Top with the chopped pistachios. Alternately, you can garnish the soup with the individual topping ingredients, as pictured here.

Nutrition information per serving;
Starch exchanges 0.5
Vegetable exchanges 1
Fat exchanges 1
Amount per Serving
Calories 115
Calories from Fat 45
Total Fat 5 g
Saturated Fat 2.4 g
Trans Fat 0.1 g
Cholesterol 10 mg
Sodium 395 mg
Potassium 435 mg
Phosphorus 85 mg
Total Carbohydrate 15 g
Dietary Fiber 4 g
Sugars 4 g
Protein 4 g

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health enews Staff
health enews Staff

health enews staff is a group of experienced writers from our Advocate Health Care and Aurora Health Care sites, which also includes freelance or intern writers.