Velvety Leek & Delicata Squash Soup with Sweet Apple Croutons
Immerse yourself in the heartwarming flavors of autumn with this velvety leek and delicata squash soup. The smooth, creamy base is achieved by sautéing tender leeks and roasting sweet delicata squash, creating a perfect balance of savory and sweet. Topped with a generous dollop of tangy sour cream and delightful caramelized apple croutons, this comforting soup not only warms the body but also the spirit. Ideal for cozy gatherings or a quiet evening, this dish captures the essence of fall in every spoonful.
4
Servings
N/A
Calories
10
Ingredients
Ingredients
Delicata Squash
2 1/2 lbs (halved lengthwise, seeds removed)
Unsalted Butter
2 1/2 tablespoons
Leeks
2 large (white and tender green parts, chopped)
Dried Thyme
1/2 teaspoon
Vegetable Broth or Vegetarian Chicken Broth
2 1/2 cups
Salt
3/4 teaspoon
Fresh Ground Pepper
1/2 teaspoon
Sour Cream
to taste (optional for garnish)
Tart Green Apple
1 (peeled and cored)
Light Brown Sugar
1/4 cup
Instructions
1
Preheat your oven to 350°F (175°C). Prepare a baking sheet by placing the halved delicata squash cut side down. Roast the squash in the oven for approximately 40 minutes, or until fork-tender. Once done, allow it to cool slightly before scooping the flesh from the skin, which can be discarded.
2
In a large saucepan, melt the unsalted butter over low heat. Add the chopped leeks and dried thyme, stirring occasionally. Cook until the leeks are soft and golden brown, which should take around 10-15 minutes.
3
After the leeks are cooked, pour in the vegetable or vegetarian chicken broth, along with the roasted squash. Bring the mixture to a simmer over medium heat, and let it simmer for about 20 minutes to allow the flavors to meld.
4
Using an immersion blender, carefully puree the soup directly in the pot until it achieves a smooth and creamy consistency. If you don't have an immersion blender, you can transfer the soup in batches to a standard blender or food processor to puree.
5
Once smooth, taste and season the soup with salt and fresh ground pepper as desired. Serve hot, garnished with a dollop of sour cream and the caramelized apple croutons.
6
To prepare the apple croutons, thinly slice the peeled and cored apple using a mandoline or very sharp knife. Arrange the apple slices in a single layer on a parchment-lined baking sheet and sprinkle with light brown sugar. Bake in the preheated oven for about 20 minutes, or until the slices are crisp. Transfer to a cooling rack and allow to cool completely before using as a garnish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the main ingredients in this soup?
The main ingredients are delicata squash, leeks, and vegetable broth.
How many servings does this recipe yield?
This recipe makes 4 servings.
What oven temperature is used for roasting the squash?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How long should the delicata squash be roasted?
Roast the squash for approximately 40 minutes or until it is fork-tender.
Do I need to peel the delicata squash before roasting?
No, you roast it halved and cut side down, then scoop the flesh from the skin after roasting.
Which parts of the leeks should be used?
Use the white and tender green parts of the leeks.
How long do the leeks need to cook?
Sauté the leeks for about 10 to 15 minutes until they are soft and golden brown.
What herbs are used in the soup base?
Dried thyme is used to flavor the leek and squash base.
What type of broth is recommended?
You can use either vegetable broth or vegetarian chicken broth.
How long should the soup simmer?
Simmer the soup for about 20 minutes to allow the flavors to meld.
How do I make the soup creamy?
Use an immersion blender or standard blender to puree the soup until smooth.
Is the squash skin used in the final soup?
No, the skin is discarded after the flesh is scooped out.
What are the garnishes for this dish?
The soup is garnished with a dollop of sour cream and caramelized apple croutons.
What kind of apple is best for the croutons?
A tart green apple is recommended for the croutons.
How should the apples be prepared for the croutons?
Peel, core, and thinly slice the apple using a mandoline or sharp knife.
What is sprinkled on the apple croutons?
The apple slices are sprinkled with light brown sugar before baking.
How long do the apple croutons bake?
Bake the apple slices for about 20 minutes until they are crisp.
Should the apple croutons be served warm?
Allow the croutons to cool completely on a rack before using them as a garnish.
Is this recipe vegetarian?
Yes, it uses vegetable broth and no meat products.
What type of butter should I use?
The recipe calls for 2.5 tablespoons of unsalted butter.
How much delicata squash is required?
You will need 2.5 pounds of delicata squash.
Can I use a food processor instead of a blender?
Yes, a food processor can be used to puree the soup in batches.
Is the sour cream mandatory?
No, the sour cream is an optional garnish to be added to taste.
What is the flavor profile of this soup?
It is a balance of savory leeks and sweet roasted delicata squash with a tart apple finish.
How much salt is added to the soup?
The recipe suggests 3/4 teaspoon of salt, or to taste.
How much brown sugar is used for the apples?
Use 1/4 cup of light brown sugar for the caramelized apple croutons.
How much broth is needed for the liquid base?
The recipe requires 2.5 cups of broth.
Can this soup be made vegan?
Yes, by replacing the butter and sour cream with plant-based alternatives.
How do you prepare the squash before roasting?
Halve the squash lengthwise and remove the seeds before placing it on the baking sheet.
What should the consistency of the soup be?
The soup should be velvety, smooth, and creamy after pureeing.