Squash Leek and Watercress Soup
Immerse yourself in the comforting warmth of this Squash Leek and Watercress Soup, a velvety, nutrient-packed blend perfect for cozy evenings or elegant starters. Featuring roasted sweetness from butternut squash, the delicate onion-like flavor of leeks, and the peppery brightness of fresh watercress, this soup is a harmonious balance of wholesome ingredients and vibrant taste. Seasoned with fragrant fresh thyme and enriched with a splash of heavy cream, each spoonful delivers a creamy, hearty experience. Finished with optional toasted pumpkin seeds for a delightful crunch, this versatile recipe is both visually stunning and satisfying. Ready in under an hour, this vegetarian soup is as easy to prepare as it is delicious, making it a must-add to your cold-weather recipe repertoire! Keywords: squash soup, leek watercress soup, vegetarian comfort food, creamy soup recipes.
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Recipe Information
Ingredients
- 1 medium-sized (about 2 pounds) butternut squash
- 2 large leeks
- 4 cups (loosely packed) watercress
- 4 cups vegetable stock
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 cloves (minced) garlic
- 1 teaspoon (chopped) fresh thyme
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 0.5 cup heavy cream
- 2 tablespoons (for garnish, optional) pumpkin seeds
Instructions
Peel and deseed the butternut squash. Cut the flesh into 1-inch cubes and set aside.
Trim the leeks by removing the dark green tops and root ends. Slice the white and light green parts thinly and rinse thoroughly under cold water to remove any dirt or grit.
Heat the olive oil and butter in a large pot over medium heat. Add the sliced leeks and cook for 4-5 minutes, stirring occasionally, until softened but not browned.
Add the minced garlic and chopped thyme to the pot. Cook for another 1 minute until fragrant.
Stir in the butternut squash cubes, salt, and black pepper. Cook for about 5 minutes, stirring occasionally, to allow the squash to start softening.
Pour the vegetable stock into the pot and bring it to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the squash is very tender.
Add the watercress to the pot and stir. Cook for an additional 2 minutes until the watercress is wilted.
Remove the pot from heat. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a countertop blender. Blend and return to the pot.
Stir in the heavy cream and adjust seasoning with additional salt and black pepper if needed.
Reheat gently over low heat, stirring occasionally, but do not bring to a boil.
Ladle the soup into bowls and, if desired, garnish with toasted pumpkin seeds for added texture and flavor.
Serve warm and enjoy!
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 1105 mg | 48% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 18.1 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 301 mg | 23% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1642 mg | 35% | |
*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.
