Leek Delicata Squash Soup with Caramelized Apple Croutons
Warm up with a cozy bowl of Leek Delicata Squash Soup with Caramelized Apple Croutons, a soul-soothing blend of sweet and savory flavors perfect for chilly days. This creamy, velvety soup combines the earthiness of roasted delicata squash with the aromatic charm of sautéed leeks, a touch of nutmeg, and fresh thyme. A splash of heavy cream enhances its luxurious texture, while the pièce de résistance is the golden, cinnamon-kissed apple croutons that add a delightful crunch and a hint of caramelized sweetness. This hearty vegetarian soup is easy to make, takes just an hour, and is an elegant yet comforting dish ideal for fall or holiday menus. Serve this beautifully garnished soup as a stunning starter or a satisfying main course, and watch it become a seasonal favorite.
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Recipe Information
Ingredients
- 2 medium (about 1 lb each) delicata squash
- 2 large leeks
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion
- 3 large garlic cloves
- 4 cups vegetable stock
- 0.5 cups heavy cream
- 2 teaspoons fresh thyme leaves
- 0.25 teaspoons ground nutmeg
- 1 teaspoon (to taste) kosher salt
- 0.5 teaspoons (to taste) black pepper
- 2 cups (cubed) crusty bread
- 1 large honeycrisp apple
- 1 tablespoon brown sugar
- 0.25 teaspoons cinnamon
Instructions
Preheat your oven to 375°F (190°C). Halve the delicata squash lengthwise, scoop out the seeds, and place the halves cut-side up on a baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with a pinch of salt, and roast for 25–30 minutes or until tender and caramelized. Set aside to cool slightly.
While the squash roasts, prepare the other ingredients. Thoroughly wash the leeks to remove dirt and grit, then slice them thinly. Dice the yellow onion and mince the garlic cloves.
In a large pot over medium heat, add 2 tablespoons of olive oil and 2 tablespoons of unsalted butter. Once melted, add the leeks and onion. Sauté for 6–8 minutes, stirring frequently, until softened and translucent but not browned. Add the minced garlic and cook for 1 more minute.
Scoop the roasted delicata squash flesh into the pot, discarding the skins. Stir in the thyme, nutmeg, vegetable stock, salt, and black pepper. Bring the mixture to a gentle simmer and cook for 10 minutes to meld the flavors.
Remove the soup from the heat and use an immersion blender to purée it until smooth. Alternatively, carefully transfer the soup to a stand blender in batches and purée. Return the soup to the pot, stir in the heavy cream, and adjust seasoning as needed. Keep warm over low heat.
To make the caramelized apple croutons, cube the crusty bread into 1-inch pieces and dice the honeycrisp apple (leaving the skin on for texture). Heat a skillet over medium heat and add 1 tablespoon of butter. Once melted, add the apples, brown sugar, and cinnamon, cooking for 4–5 minutes until the apples are softened and lightly caramelized.
Add the bread cubes to the skillet with the apples. Toss everything together and cook for 3–5 minutes, stirring frequently, until the bread is golden and crisp. Remove from the heat and set aside.
Ladle the soup into bowls and top each serving with a handful of the caramelized apple croutons. Garnish with an additional pinch of thyme, if desired, and serve immediately.
Nutrition Facts
Calories |
3191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.9 g | 173% | |
| Saturated Fat | 51.1 g | 256% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 5377 mg | 234% | |
| Total Carbohydrate | 436.2 g | 159% | |
| Dietary Fiber | 45.3 g | 162% | |
| Total Sugars | 91.2 g | ||
| Protein | 70.7 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 725 mg | 56% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 5533 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
