Tuesday, November 1, 2011

Tuesday at the Table: Butternut Squash-Leek Soup

I always enjoy the time of year when the air starts to chill and the leaves begin to turn. It means the return of sweaters, scarves, and most importantly, soups! I love to make a big batch of soup during the weekend, freeze it, and then reheat a bowl for my workday lunches. I found the following recipe in the Cooking Light: Annual Recipes 2007 cookbook and tweaked it a bit. It is the perfect thing to prepare on a lazy weekend morning: quick, easy and yummy. Also, it’s freezable, so you can reheat it another day and transform cooking time into sewing time!

Butternut Squash-Leek Soup
Makes six cups of soup

1 whole garlic head
4 teaspoons olive oil
6 cups thinly sliced leek (about 4 leeks)
4 cups cubed peeled butternut squash (about 2 packages frozen butternut squash)
2 cups water
2 cups chicken broth
1 teaspoon salt


1.       Preheat the oven to 350 degrees and then make your small child breakfast. While she eats (and feeds half of it to the dog), remove the outer papery skin from a head of garlic, plop it on a square of aluminum foil and drizzle it with olive oil. Wrap the garlic up in the aluminum foil and pop it in the preheated oven. Set the timer for one hour, ten minutes.

2.       Play with your small child and marvel at how quickly an hour and ten minutes goes by. Remove the garlic from the oven and set aside.  Turn off the oven and return to caring for your small child.

6 cups sliced leeks

3.       While your small child naps, wash and slice four leeks. Put the leeks and olive oil in a pot and cook over medium-high heat until tender (five minutes or so).

Frozen Butternut Squash

4.    While the leeks are cooking, smush the roasted garlic out of its skin. Add the garlic, squash, water, chicken broth and salt to the pot. Cover and wash dishes until the soup boils.

5.       Once the soup is boiling, reduce the heats and simmer 10 minutes or so until the squash is nice and soft. Let cool a bit while you finish the dishes. Purée using an immersion hand blender. Pour into six freezer-safe containers and pop into the fridge to enjoy at your leisure.

Immersion Blender in Action

6.       Sew until your small child wakes up from her nap.

Stop by A Quilter’s Table to find more Tuesday at the Table posts!


  1. I love the way you wrote out the directions. I'll have to borrow a small child and try it out.

  2. haha. I love Cindy's comment and I love your post! That soup sounds delish - love the whole head of garlic! Thanks for sharing, Rachel!

  3. Yes, I loved how you did the recipe, because that is how it works! LOL I have never cooked with Leeks before, so I may have to give it a try!

  4. Nice sis. Before too long that small child of yours is going to be your sous chef. Peace to you and Lu.

  5. I'm with you until #6. LOL Great idea to make soup in the morning and freeze up for future lunches. :)

  6. forgot to thank you for linking up to Tuesday at the Table, Rachel!