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Butternut squash, leek and dill soup recipe

Butternut squash, leek and dill soup recipe

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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Squash soup
  • Butternut squash soup

This is a smooth sweet soup of nutritious value, lovely in the cold winter.

Yorkshire, England, UK

1 person made this

IngredientsServes: 4

  • butter and oil for frying
  • 1 medium butternut squash (250-350g), peeled and cut in pieces
  • 2 medium leeks, sliced
  • 2 or 3 brown mushrooms (optional)
  • 1 slice red pepper (optional)
  • 1 good pinch dried dill
  • salt to taste
  • cayenne pepper to taste
  • 50ml single cream
  • To serve
  • chopped fresh coriander
  • freshly grated Grana Padano or Parmesan cheese

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Add a small amount of oil and butter to a saucepan over medium heat. Sauté the leeks, pepper, mushrooms and squash for a few minutes until fragrant.
  2. Add salt, dill and cayenne pepper. Pour in boiling water to cover, depending how runny you would like the soup, and boil for 15 minutes.
  3. Blend in pan until smooth, adding 50ml of single cream.
  4. Serve in bowls with a few leaves of coriander and grated cheese. Enjoy!

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Vegan Butternut Squash Soup

When I decided to do a vegan butternut squash soup for this blog I knew I wanted it to be the richest, most comforting of comfort foods soup possible. So of course, we had to make it with roasted butternut squash, that’s the best kind.

So this roasted butternut squash soup is rich, creamy and ultimately delicious.

And of course if you love some delicious comfort food in a bowl style soups, then also check out our vegan potato leek soup and our vegan broccoli cheese soup.

Spiced Butternut Squash & Dill Soup

During the winter months, soup-making is second nature for me and a way of using many of the winter vegetables I find at the farmer’s market. I realized though that most of the really flavorful homemade Indian soups I grew up eating were actually lentil-based. Inspired by those recipes, I’ve started applying some of the same ingredients to soups I’ve been making out of winter squash, like butternut. I’ve found that cooked lentils and pureed squash actually have quite a similar texture and take on the flavors in much the same way.

I also like adding some sort of herb and lemon to finish it off. It comes out really well every time and the recipe is super versatile for different types of squash or herbs.

I got this really nice butternut squash and roasted it.

For this soup, I gave a nod to my North Indian roots and used garlic, ginger and green chilis, which along with onions, forms the base of many curries and dals from where my Dad is from in Uttar Pradesh. Instead of the usual onion I used leeks and spiced the soup with some cumin, coriander and turmeric powder.

For the herb this time, I added in some dill at the end and the flavors really came together well. Other herbs like cilantro, basil or mint could be subbed in if you don’t have access to dill at the moment.

1 butternut squash, roasted
2 tablespoon ghee or oil
2 leeks, chopped
2 garlic cloves, minced
1 inch ginger, grated
2 green chilis or 1 jalapeño, chopped
1 1/2 teaspoon cumin powder
1/3 teaspoon turmeric
1 1/2 teaspoon coriander powder
6 cups water
2 tablespoons dill, chopped
salt to taste
2 teaspoons lemon juice
serve with dollop of yogurt (optional)

To roast the squash: Preheat oven to 400 degrees fahrenheit. Cut butternut squash in half and remove the seeds and stringy stuff. Coat the squash with about 1-2 tablespoons of vegetable or canola oil and put them face down on a baking sheet. Cook the squash for about 25-30 minutes, or until they are soft to the touch.

Scoop out the inside of the squash and set aside.

In a pot, heat 2 tablespoons of ghee or oil under medium-high heat. When hot, add in the leeks and fry until translucent and fragrant. Turn the heat to medium and stir the garlic, ginger and green chills in for 30 seconds.

Add in the cumin powder, turmeric, coriander powder and mix well. Immediately add in the butternut squash and stir well. Next add in the water and salt and stir again. Bring to a boil and then simmer for 15-20 minutes. Turn off the heat.

Using an immersion blender or a regular blender, puree the soup. Mix in the dill, lemon juice and salt to your taste.

It’s That Easy?!

Yup! The oven-roasting part does all the work for you and the butternut goes lovely and silky when blended, hence no need for cream or milk to be added.

That said, you can serve it with a little swirl of cream if you want. It looks lovely and makes it a little richer too. Then if you are a fan of spice, a sprinkle of chilli flakes finishes this soup nicely.

Serve with crusty gluten free bread slathered with butter for the ultimate filling lunch! I bake the Shipton Mill bread recipe at home as it yields the best little loaves – crusty on the outside and soft in the middle, I would highly recommend their flour and recipe.

Gourmet Soup Recipe Index strawberry, butternut squash, vichyssoise potato leek with photographs

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tomatoes, orange juice and cream combine for a unique tasting flavor

Creamy Wild Mushroom
with Truffle Oil and Creme Fraiche, wonderfully flavored

Seafood Soups

Shrimp Bisque Flambe

easy to make of shrimp and brandy, a great tasting gourmet soup!

Clam Chowder New England Style with Shrimp
clams, potatoes, celery, onion, shrimp and bacon cooked in milk

Amuse Bouche

Brie Cheese and Crab
in a demitasse cup with a pea pod

Butternut Squash

baking the squash makes it delicious , draw initials with cream on top. unique way to serve

Chilled Sugar Snap Pea
served with a Parmesan crisp for a gourmet treat

Carrot Ginger Honey
onion, carrots, chicken broth, ginger & honey

Cream of Red Bell Pepper
zesty and smooth with cream, parmesan cheese and cayenne for a 'kick'

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flavorful with cream, celery and onions

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refreshing, served in a frosted martini glass

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a different way to present two elegant soup s

Spinach with Horseradish Granita
beautiful dark green flavorful refreshing with horseradish granita

Vichyssoise (Potato Leek)
creamy smooth gourmet soup of leeks and potatoes, a favorite!

Butternut Squash Soup Recipe

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Easy butternut squash recipes

Butternut squash is one of the most versatile autumn veg and is in season from September through to Christmas.

Do you need to peel butternut squash?

You don’t need to peel squash – the skin is edible and delicious when roasted but if you are making a mash, soup or adding to a stew it’s best to peel it first. The easiest way is to use a ‘Y’ shaped potato peeler and peel the squash while it is still whole.

How do you prepare butternut squash?

To chop squash you will need a large heavy knife and a secure chopping board (put a damp cloth underneath to steady it). Cut off the slimmer top section then cut the bottom bulbous part in half and scoop out the seeds. You can now cut the squash into the size chunks you need.

How do you cook butternut squash?

Squash can be cooked in loads of different ways. Toss chunks in olive oil and roast, bake slices into a creamy gratin, simmer in stock and whizz to a silky smooth soup or stuff halves and roast for a stunning veggie centrepiece. Check out one of our brilliant ideas below.


Butternut squash soup

Try our Tha red curry-spiced butternut squash soup. Check the ingredients of the Thai red curry paste, as some brands contain dried shrimp. We have lots more comforting soup ideas to try, too.

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Indulgent but easy enough for weeknights. This butternut squash risotto with sage will hit the spot when you need Italian comfort food. Ready in half an hour.

Stuffed butternut squash with feta

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Butternut squash tagine

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Stuffed butternut squash with cider cream sauce

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Roast chicken with fregola, squash and sage

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Hasselback squash with sesame-honey-sriracha

Check out this super easy roasted butternut squash with sriracha sauce. This hasselback recipe for butternut squash is a simple but great way to spice up your veggies, plus it's low in calories, too.

Squash toast with feta, sumac and poached egg

Try this squash toast with feta, sumac and poached egg for a quick and healthy, vegetarian brunch for one under 300 calories.

Creamy squash and sage gratin

Check out our indulgent creamy butternut squash gratin recipe with sage. This veggie side dish is an easy alternative to potato gratin to serve with a hearty roast.

Gnocchi with squash, amaretti and rocket

Amaretti may seem like a strange addition to a savoury dish, but in this recipe for Gnocchi with squash, amaretti and rocket, the subtle, sweet crunch really works. It's vegetarian and ready in just 30 minutes - perfect for a midweek meal.

Butternut squash salad with kale

This kale salad with roasted butternut squash, pomegranate molasses and almonds is easy, ready in 35 minutes, vegetarian and, best of all, under 300 calories. It's so packed full of flavour from the sweet butternut squash and crunchy almonds though, that you'll forget you're being virtuous.

Squash, parmesan and sage galette

This butternut squash galette is a great, easy-to-make veggie option. Serve as a snack or a main with a green salad.

Squash and sweet potato loaf with chestnuts

Check out this vegan chestnut, squash and sweet potato loaf recipe. Precise layering makes this vegan main look really smart, but it’s actually easy to put together. This can be made the day before then heated through before serving.

Ginger-glazed squash with sesame

This Asian-inspired recipe for ginger-glazed squash with sesame is a great way to make everyday ingredients more exciting. It's packed full of delicious flavours but is under 300 calories and takes just 45 minutes.

Butternut and ricotta pasta with sage brown butter

Put your pasta making skills to the test and impress your guests with this low-calorie recipe for a herby butternut squash and ricotta vegetarian starter that’s taking over from cannelloni.

Roasted squash salad with sweet potato and grains

This is great Sunday night meal prep if you want to cook a batch for lunches during the week. Add crumbled feta or leftover chicken to change things up. Quick, healthy and super delicious.

Butternut squash, spinach and mascarpone lasagne

This veggie butternut squash, spinach and mascarpone lasagne is a great veggie option. It's so packed full of flavour that even if you're making it for meat-eaters there won't be any complaints.

Squash calzones with kale

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Potato, squash and sage pie

This recipe for potato, squash and sage pie may take a little longer, but it's super easy and packed full of delicious flavours. It's a great option for a veggie Sunday meal.

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A great-tasting, healthy and satisfying vegetarian dinner of roasted butternut squash and lentils in a soy chilli dressing. Roasting the squash concentrates and sweetens the flavour.

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These vegetarian roasted squash and black bean tacos make for a great, easy midweek meal. Roasting squash brings out its natural sweetness which balances nicely with the earthy beans.

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Bubble and squeak is a classic way to use up your leftovers. We have a delicious squash and pancetta squeak that gives plenty of colour and flavour to your dish. Top with poached eggs for a delicious brunch or all-day breakfast idea.

Roasted butternut squash with goat’s cheese

We know you love this classic olive magazine recipe - it's been one of our most popular recipes for years! Butternut squash is a delicious vegetable to stuff with tomatoes, peppers, breadcrumbs and then top with cheese. The best part is getting it out of the oven, golden and bubbling.

Butternut squash and gruyère pithivier

This pithivier is a vegetarian centrepiece to impress everyone. The butternut squash and gruyere make a deliciously rich filling for the golden puff pastry.

Thai Butternut Squash Soup with Coconut Milk (Creamy, Spicy)

Posted By Savita

An easy recipe for Butternut Squash Soup with coconut milk, and Thai curry flavors prepared in Instant Pot for a speedy fix for chili night dinner. Refrigerate for a week. Freeze up-to 6 months. Gluten free, Vegan.

This soup is super special because it is creamy, spicy, and delicious but still vegan and low-calorie. This is what I love about Coconut milk in soups. Have all the flavor, and a creamy soup without a drop of cream. You can even go super low-calorie by using low-fat coconut milk or using half coconut milk and half vegetable broth.

Preparing soup in Instant Pot makes it quick option for weeknights. Plus no need to dice squash. Simply peel and cut in rough chunks. Instant Pot pressure cooker setting still makes it soft and ready-to-be-creamy soup in just 10 minutes. And flavor is like soup slow-cooked for an hour. (A serving of nutrients and vitamins is pure bonus.)

So, let's make some Spicy Butternut Squash Soup!


This soup is also my favorite because you can use any Thai curry base you prefer for this recipe. This year I shared three Thai curry pastes - Green Curry Paste, Red Curry Paste, and Yellow Curry Paste.

I used Red Curry Paste for this recipe. But you can really use any paste you have in hand - yellow and green both will make an equally delicious Thai Curry Butternut Soup.

With homemade curry pastes, you don't even need a try to grocery store to make this soup. Dinner tonight! (hint hint)


Star ingredients of this butternut squash soup are coconut milk, Thai curry paste, and lots of lime/lemon flavor.

I recommend to use a good quality coconut milk. This is one ingredient that defines this Butternut Squash Soup. Not only does it balances the spice of Thai Curry Paste.. It also gives soup a subtle coconut flavor. And amazingly creamy texture without a hint of dairy-cream. Such as my favorite Organic Thai Coconut Milk. This is unsweetened, organic and 100% vegan Coconut Milk.

Unsweetened milk gives me option to control the amount of sugar. Honestly, I don't like a overly sweet soup. You don't want it sweet like a Thai Curry. So, I recommend adding a moderate amount of sugar when cooking the soup. Unsweetened coconut milk also has some natural sweetness. So, I start with two tablespoon sugar in 2 quart soup. I know, it may sound less. But best is to taste and adjust as per your preference.

The heat-sweet balance in soup also depends on kind of Thai Curry Paste used. When making this soup with homemade Thai Curry Pastes, I use 3 tablespoon curry paste, 2 tablespoon sugar, and 12 ounce unsweetened coconut milk for 2 quart soup. For store bought curry paste, I use 2 tablespoon paste and one tablespoon sugar. In store bought, I use Thai Kitchen Red Curry Paste. It is 100% gluten free and vegan.

Bottom line - always taste and adjust seasonings.

I also add lemongrass in this soup as per availability. If you can't find lemon grass, add a tsp lime zest and some extra lime juice.

Now, imagine aroma of hot pot of butternut soup with coconut milk, Thai curry and lime flavors filling kitchen with Thai restaurant like aroma. I know your grocery list is out. Make some tonight!


To prepare this coconut milk butternut squash soup, I used Instant Pot. Instant Pot helps develop flavor in this soup in way less time. Instead of simmering soup in dutch oven for 25 minutes, I simply pressure cook soup in Instant Pot for 8 minutes. Pressure cooking also preserved nutrients. In-fact, after squash is cooked and soup is loaded with fragrant Thai curry flavor. I add coconut milk. And then pressure cook soup again for 3 minutes which helps me reduce 10 minute worth of cooking time to 5 minutes.

Note: you can by all means prepare this soup in regular dutch oven. It will only need more time to cook the soup. Rest all steps remain the same.


When cooking in Instant Pot, I don't even have to dice the squash because I know it will cook well under pressure. When using fresh butternut.. I simply cut squash in half. Peel off then slice in big chunks that can snuggle well in Instant Pot. That's it. It still cooks well, soft and puree perfectly.
Frozen diced squash is always in my refrigerator. That works perfect for this recipe as well.

Let me summarize why should you try this Butternut Squash Soup!

1. Coconut Milk - Creamy soup without cream. You can also make it low-fat with lite Coconut Milk.
2. Thai Curry - Use as Thai curry flavor you like. I use Red Curry. Green and Yellow works perfect. No other change needed.
3. Vegan, Gluten free, Paleo-Diet friendly. (use natural sweetener of choice)
4. Loaded with flavor and nutrients with cooking under-pressure in Instant Pot.
5. No Need to peel and dice squash. Simply cut into rough chunks that can fit in pot. Use a pre-diced or frozen butternut squash. Either one will work.
6. Soup stays good for up-to a week in refrigerator. Freezes well up-to 6 months.

Thaw/Re-Heat: Please note soup will get thick with time. To thin-out, add some vegetable stock or water. Reheat. Taste and adjust seasonings such as salt, sugar, lemon juice.

Make some tonight for Meatless Monday dinner and enjoy! -Savita x

For love of Butternut Squash:

What is you favorite Butternut Squash recipe? Leave a comment below and share with me.

RoofTop Recipes Grow … Harvest … Eat …

Cinnamon Roasted Butternut Squash Recipe

Butternut squash is roasted until tender and lightly caramelized. Cinnamon and cayenne add warmth while brown sugar sweetens things up a little.

  • 1 large butternut squash, peeled, seeded and cut into 1-inch cubes (about 3 pounds or 8 cups, cubed)
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • Dash cayenne, optional
  1. Cut the squash into evenly sized pieces, 1-inch cubes. You could choose to make the chunks smaller or larger, just keep everything similar in size. This way, all the squash pieces roast evenly.
  2. As for peeling, you could leave the peel on. Some prefer to remove it, but it’s fine to eat and some prefer the chewiness of the peel when left to roast.
  3. Pre-heat oven to 425º F
  4. Toss squash cubes with olive oil, brown sugar, cinnamon, salt and the cayenne until well coated. Tumble coated squash onto baking sheets and spread into one layer. Try not to crowd them too much or else they will not brown.
  5. When you’re roasting vegetables, it’s important to give them a little space. Without some room, vegetables tend to steam instead of roast. When that happens, you can say good-bye to the golden brown and caramelized edges we love so much.
  6. Roast squash, turning once and rotating pans once, until edges are lightly browned and centers are tender 40 to 45 minutes. (Since ovens can often run hotter than you have heated them to, check the squash every so often to make sure they are not roasting quicker than expected).
  7. The squash becomes tender and the edges get a chance to brown a little. If you’re roasting something else, say chicken, at the same time you do have some leeway. Stick close to 425 degrees F and you should be just fine.

Squash and Bean Minestrone


  • 2 smoked ham hocks (about 1½ lb.)
  • 1 pound dried navy or cannellini (white kidney) beans
  • ¼ cup plus 2 Tbsp. olive oil plus more for drizzling
  • 1 large onion, finely chopped
  • 2 leeks, white and pale-green parts only, finely chopped
  • 2 small celery stalks with leaves (from celery heart), chopped
  • 2 cloves garlic cloves, finely chopped
  • Kosher salt and freshly ground black pepper
  • 1 butternut squash (about 2½ lb.), peeled, cut into ½” pieces
  • 1 pound green beans, trimmed, cut into 1” pieces
  • 8 cups low-sodium chicken broth
  • 1 pound small pasta (such as tiny shells or pipette)
  • 1 cup chopped fresh flat-leaf parsley, divided
  • 2 bunches flat-leaf spinach, thick stems removed
  • Arugula Salsa Verde (for serving click for recipe)

Step by Step

Nutritional Information

Calories (kcal) 500
Fat (g) 14
Saturated Fat (g) 3
Cholesterol (mg) 55
Carbohydrates (g) 70
Dietary Fiber (g) 15
Total Sugars (g) 6
Protein (g) 27
Sodium (mg) 1080

Butternut Squash and Cheddar Bread Pudding


  • 2 pounds peeled seeded butternut squash, cut into 1-inch cubes (about 6 cups)
  • 3 tablespoons olive oil, divided
  • 1 1/2 teaspoons coarse kosher salt plus additional for sprinkling
  • 7 large eggs
  • 2 1/4 cups half and half
  • 6 tablespoons dry white wine
  • 1 1/2 teaspoons Dijon mustard
  • 1 day-old baguette (do not remove crust), torn into 1-inch pieces (about 10 cups)
  • 1 cup chopped shallots (about 4 large)
  • 2 bunches Tuscan kale (about 1 pound), ribs removed, kale coarsely chopped
  • 8 ounces extra-sharp cheddar cheese, coarsely grated

Step by Step

  1. Preheat oven to 400°F. Toss squash with 1 tablespoon oil on rimmed baking sheet. Sprinkle with coarse salt bake until squash is tender, turning with spatula occasionally, 20 to 25 minutes.
  2. Whisk eggs in large bowl. Add half and half, wine, mustard, and 1 1/2 teaspoons coarse salt whisk to blend. Add baguette pieces fold gently into egg mixture. Let soak 30 minutes, stirring occasionally.
  3. Meanwhile, heat 2 tablespoons oil in large pot over medium-high heat. Add shallots and sauté until soft, stirring frequently, about 5 minutes. Add kale cover and cook 2 minutes. Uncover and stir until kale is wilted but still bright green, about 5 minutes (kale will be a bit crunchy).
  4. Reduce oven temperature to 350°F. Generously butter 13x9x2-inch baking dish. Using slotted spoon, transfer half of bread from egg mixture to prepared baking dish, arranging to cover most of dish. Spoon half of kale over bread. Spoon half of squash over bread and kale sprinkle with half of cheese. Repeat with remaining bread, kale, squash, and cheese. Pour remaining egg mixture over bread pudding.
  5. Cover bread pudding with foil. Bake 20 minutes. Remove foil bake uncovered until custard is set and bread feels springy to touch, about 20 minutes longer.
  6. Preheat broiler broil pudding until cheese browns slightly, about 2 minutes. Cool 5 minutes and serve.

Nutritional Information

Calories (kcal) 526.9
%Calories from Fat 49.4
Fat (g) 28.9
Saturated Fat (g) 12.7
Cholesterol (mg) 239.6
Carbohydrates (g) 47.8
Dietary Fiber (g) 4.5
Total Sugars (g) 5.6
Net Carbs (g) 43.4
Protein (g) 21.0

Butternut squash, leek and dill soup recipe - Recipes


  • 2 medium butternut squash
  • drizzle of olive oil
  • Kosher Salt and Pepper to taste
  • 2 cups chicken stock (try my homemade, or store bought low-sodium)
  • 1/2 cup Greek yogurt
  1. Preheat oven to 375.
  2. Cut butternut squash in half and scrape out seeds.
  3. Brush cut sides with olive oil and sprinkle with Kosher salt and pepper.
  4. Place the halves cut-side down on a rimmed sheet pan and pierce with a knife in a few spots, bake for 45 minutes.
  5. Remove squash from the oven and allow to cool a bit scoop the soft flesh from the shells (you should have about 4-5 cups).
  6. Place the squash in a blender with chicken stock and Greek yogurt blend until smooth.
  7. Add more or less chicken stock to adjust the finished thickness of your soup.
  8. Taste for seasoning and adjust if necessary.

Note - Greek yogurt can be found in most grocery stores. It's much thicker than traditional yogurt, but you can use strained traditional yogurt in a pinch.

Watch the video: Butternut Squash Leek Soup (August 2022).