Leek and Butternut Squash Soup


  • 4 large leeks (you need 1lb/450g, after trimming)
  • 6 oz (175g) butternut squash (peeled weight)
  • 1 large onion, peeled (approx. 4oz/110g)
  • 1 teaspoon butter
  • 1½ pints (850 ml) vegetable stock (I used Marigold Swiss Vegetable Bouillon powder)
  • 10 fl oz (275 ml) semi-skimmed milk
  • 1½ tablespoons snipped chives
  • + 1 more ingredients
    • salt and freshly milled black pepper

If you’re using the pristine-looking leeks from the supermarket, don’t be deceived: minute particles of sandy grit can lurk beneath the tightly clustered layers – so begin by trimming off the roots plus most of the very green part and the tough outer layers.

View full recipe at SpringPad


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