Recipe Details
Title Leek and butternut squash soup
Author Delia Smith
Portions 4
Created 16th February 2015 08:35 am
Weight (Per Portion)

One portion of this dish weighs approximately 531.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Leeks, raw450 Gram
Butternut, squash, raw175 Gram
Onions, raw1 Large
Butter, unsalted1 Teaspoon
Stock, vegetable, bouillion, liquid850 Millilitre
Milk, semi-skimmed275 Millilitre
Salt, sea1 Pinch
Pepper, black1 Pinch
Chives, fresh1.5 Tablespoon
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 138
Protein 12.61%
Other Carbohydrate 5.94%
Sugar 12.29%
Fat Saturated 8.85%
Fat Unsaturated 3.92%
Fiber 20.48%
Sodium 27.78%
Salt 29.62%
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Recipe Method
1. Trim off the roots of 4 large leeks plus most of the very green part and tough outer layers (weigh 450g after trimming). 2. Slit lengthways about halfway down using a small sharp knife. Fan layers out under a cold running tap to wash, slice lengthways and across into approximately 1 inch (2.5cm) slices. 3. Chop peeled onion (same-size slices) and squash into 1 inch (2.5cm) cubes. Melt butter in a large saucepan, add all the vegetables, stir well and add some salt. Pop a lid on, keep the heat low. Allow the vegetables to sweat and release some of their juices for 20 minutes. 4. Add the stock, milk and a little freshly milled pepper. Return the lid and keep the heat low, let soup simmer very gently for another 20 minutes. Pour the whole lot into a liquidizer and whiz to a smooth puree (this make two batches, prepare a bowl). 5. Return it to the pan, add snipped chives and re-heat gently without letting it boil no more than a simmer. 6. Serve the soup in warmed bowls with some good bread, also served warm.