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Butternut Velvet Soup with Leeks

Butternut Velvet Soup with Leeks Recipe


1-3/4 lb. butternut squash, peeled and sliced

1 large tart apple, 6 oz., peeled cored and sliced

1 large leeks, sliced

2 c. chicken broth

2 c. beef broth

½ t. salt

Freshly grated nutmeg

Freshly grated pepper


  1. Combine squash, apple, white part of leek and broths in 3 qt.saucepan.  Cover, bring to simmer and cook over medium heat 25 minutes.
  2. Transfer vegetable and apple slices to work bowl with ½ c. of broth.  Puree 1 to 2 minutes until smooth, stopping machine once to scrape down sides of bowl.  Return puree to saucepan and blend into broth.  Add seasoning.  Reheat, Garnish with leek greens.

*Soup Recipe Contest 2015 Entry