• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Missing Lokness

Easy Everyday Recipes

  • Home
  • About
  • Recipe Index
  • So-Cal Travel Guide
  • Privacy Policy

Butternut Squash Soup with Leeks and Fennel

December 4, 2013 By Lokness 10 Comments

Butternut Squash Soup with Leeks and Fennel2

How was your Thanksgiving? Hope it went well! I hope you are not still munching on the leftover turkey. My dinner was a success. We didn’t make turkey. Since there were only 3 of us, we made cornish hens. The hens came out beautiful and moist. Thanks to the help of my sister. We pull off a great meal and we had a wonderful time!

Thanksgiving Dinner

Thanksgiving Dinner: Cornish Hens, Green Beans with Tomatoes, Dinner Rolls, Garlic Mashed Potatoes

Dessert: Banana Pudding

Dessert: Banana Pudding

This week in Los Angeles is a cold week (40˚F – 60˚F). I know, I know…… Cold weather in LA is nothing to many of you (the folks who live in snow area), but it is cold for us the Angelenos. I am not complaining. I am just saying. But no matter what kind of cold weather it is, hot soup will definitely warm you up.

This butternut squash soup was creamy and slightly sweet with a few layers of flavors from the leeks, fennel, thyme and sage. The caramelized leeks and fennel also gave the soup some good bites. And who doesn’t love the fried leek strings? They were crispy which brought some great texture to the soup. This hot soup goes perfect with a savory grilled cheese sandwich. Enjoy and stay warm!

Butternut Squash Soup with Leeks and Fennel2

Butternut Squash Soup with Leeks and Fennel (Adapted from Williams-Sonoma.com)

2 servings

Ingredients:

–   1 large butternut squash

–   1½ tablespoon unsalted butter (cut into small dices)

–   1 tablespoon light brown sugar

–   1 leek

–   1 small fennel bulbs

–   1 garlic clove (minced)

–   2 cups low-sodium chicken broth, plus more as needed

–   1 fresh thyme sprig

–   1 fresh sage leaf

–   1 tablespoon unsalted butter (for leeks and fennel)

–   salt

–   ground black pepper

–   oil for frying

Directions:

  1. Preheat the oven to 375˚F (190˚C). Line a parchment paper on a baking sheet.
  2. For the squash, carefully cut in half lengthwise with a sharp knife. Scoop out the seeds and stringy membrane. Remove the stem with the knife as well. Place the squash halves flesh side up on the prepared baking sheet. Rub a few pieces of diced butter onto the squash flesh with your fingers. Sprinkle the rest of the diced butter and brown sugar on the squash evenly. Season the squash with salt and pepper. Bake in the oven for about 1 – 1½ hour or until fork-tender. Remove from oven and cool for at least 30 minutes at room temperature.
  3. Meanwhile, trim the leek by reserving the white and light green parts. Cut a 2-inch long piece off and set aside to use for later. Cut the remaining leek in half lengthwise. Rinse and clean. Slice the leek into ¼-inch pieces. Set aside.
  4. For the fennel, rinse and clean. Cut off the stalks and fronds. Save some of the fronds for garnish and discard the stalks. Cut the bulb into quarters through the core. Remove the core from each quarter. Slice each quarter lengthwise into ¼-inch thick pieces.
  5. Once the squash has been rested for 30 minutes, scoop out the flesh and transfer to a food processor or blender. Puree until smooth. Measure out 1 pound of puree. Set aside. Save the rest for some other uses.
  6. In a large Dutch oven or pot over medium heat, warm the olive oil. Add the leeks and fennel. Cook until softened, stirring occasionally, about 10 minutes. Transfer ½ cup to a small bowl. Set aside.
  7. Back to the Dutch oven, add the garlic to the remaining s and fennel, and cook until fragrant, about 1 minute. Add the butternut squash puree, chicken broth, thyme and sage. Mix well and bring to a boil. Reduce to medium-low heat, cover and simmer, stirring occasionally, for 30 minutes. Remove the thyme sprig and sage leaf and discard. Season with salt and pepper to your own taste. Transfer the soup to a blender and puree until smooth. Return the soup back to the Dutch oven. Cover and cook over low heat.
  8. Cut the reserved 2-inch leek piece in half lengthwise. With 1 half, rinse, clean and dry with paper towels. Cut into very thin strings (as thin as you can cut them). In a small pan over medium-high heat, pour about ¼-inch depth of oil and heat until hot. Add the leek strings and fry until crispy and golden, about 2 minutes. Transfer to a plate lined with paper towels. Season the leeks lightly with salt.
  9. In another small pan over medium heat, melt the butter. Add the reserved cooked leeks and fennel. Cook until brown and caramelized, stirring occasionally, about 12 minutes.
  10. Place the soup into 2 serving bowls. Garnish with caramelized leeks and fennel, fennel fronds, and fried leek. Serve immediately.

Tips:

  1. Roasted butternut squash puree can be made 1 – 2 days ahead. Keep the puree in a Ziploc bag or an airtight container in the fridge.
  2. If you don’t have much time, skip the fried leek and caramelized leeks and fennel at the end.
  3. If you can’t find butternut squash, you can substitute it with sugar pumpkin or Kabocha (Japanese pumpkin).

Source: Read

Filed Under: Cook, Soup Tagged With: butternut squash, fennel, leek, puree, soup, squash

Previous Post: « Apple Crumbles
Next Post: European Hot Chocolate »

Reader Interactions

Comments

  1. everybodylovespretty says

    December 4, 2013 at 7:05 pm

    I love butternut squash soups! It gives soups such great flavor!

    Reply
    • Lokness says

      December 5, 2013 at 1:04 pm

      Yes, I agree! Love that it is sweet and creamy. Great fall/winter soup!

      Reply
  2. Yi @ Yi Reservation says

    December 4, 2013 at 7:48 pm

    NYC is actually not too cold this week (around mid-40s F during the day) but my stomach is definitely calling for a hearty soup such as this butternut squash soup. The leeks and fennel are going add so much more flavor! Thanks for sharing the recipe!

    Reply
    • Lokness says

      December 5, 2013 at 1:13 pm

      Haha… Thanks, Yi. It looks like our storm is moving towards you guys. It will soon be cold. Stay warm! 🙂

      Reply
  3. Kelly says

    December 5, 2013 at 7:55 am

    Your Thanksgiving dinner looked wonderful! I love that you made cornish hens 🙂 Yum, butternut squash soup is the perfect fall/winter soup. Yours looks delicious and sounds so comforting for any chilly night:)

    Reply
    • Lokness says

      December 5, 2013 at 1:17 pm

      Thanks, Kelly! Turkey is too big for the 3 of us, so cornish hens are perfect. The soup was amazing. I love those crunchy leek fries. Good texture.

      Reply
  4. The Healthy Epicurean says

    December 5, 2013 at 1:25 pm

    Yum – delicious combination for a winter soup.

    Reply
    • Lokness says

      December 12, 2013 at 11:41 am

      Thank you. Yes, delicious seasonal soup!

      Reply
  5. Nami | Just One Cookbook says

    December 9, 2013 at 10:03 pm

    Looks like you had a wonderful Thanksgiving meal! What a beautiful color of your butternut squash soup! We haven’t had it for 3 weeks or so. I miss it and definitely need to make it with leeks. I usually throw in fennel bulb too. But leeks are great option. I will give it a try next time. Love fall/winter ingredients!

    Reply
    • Lokness says

      December 12, 2013 at 11:45 am

      Thanks Nami! I love that orangish yellow color too. And yes, the fennel and leek gave the soup depth of flavors. Amazing surprise! Let me know if you try it.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello there!

Welcome! I'm Lokness. Currently live in Los Angles. Grew up in Hong Kong. Obsessed with chocolate & ice cream. Cooking is something I love. This is where I share my stories and recipes. Want to know more? Click here.
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Popular Posts

  • Hong Kong Style Borscht Soup #soup #hongkongfood #vegetables #beefbone #borschtsoup | The Missing Lokness Hong Kong Style Borscht Soup
  • Magnolia Bakery Banana Pudding (From Scratch) Magnolia Bakery Banana Pudding (From Scratch) #magnoliabakery #copycatrecipe #banana #pudding #bananapudding #partyfood #nilawafer #dessert #dessertrecipe | The Missing Lokness Magnolia Bakery Banana Pudding (From Scratch)
  • Easy Sushi Bake #sushibake #hawaiianrecipe #imitationcrab #avocado #easyrecipe #furikake #seaweed #dinner #dinnerrecipe #appetizer | The Missing Lokness Easy Sushi Bake
  • Purin (Japanese Caramel Custard Pudding)
  • Mendocino Farms Curried Couscous with Roasted Cauliflower #sidedish #pastasalad #couscous #curry | The Missing Lokness Mendocino Farms Curried Couscous with Roasted Cauliflower

missinglokness

🍩 Recipe Developer & Food Lover (I cook & eat around the city!) 🐹 Animals Lover 🏠 Los Angeles🌴(From HK 🇭🇰)

Happy Year of the Rabbit (& Cat)!🐰🐱 May this Happy Year of the Rabbit (& Cat)!🐰🐱 May this new year brings you good fortune, happiness & prosperity. Gong Hei Fat Choy! 
恭喜發財! 龍馬精神! 好事連連! 萬事如意!

The food in the picture is sweet glutinous rice dumplings w/ black sesame 落湯糍(糯米糍). The word “糍” sounds similar to “錢”, so the dumplings represent money. Eating them will bring you lots of wealth! 

The dumplings are chewy & gooey like mochi. Coated in black sesame seeds. Right before eating, dip them in sugar. Perfect sweet treat for the new year! 

Recipe link in profile ⬆️ #ontheblog #TheMissingLokness

https://www.themissinglokness.com/2013/02/13/sweet-glutinous-rice-dumplings-with-black-sesame/
We just can’t get enough of @somisomiicecream! T We just can’t get enough of @somisomiicecream! Their soft serve is creamy, yet not too sweet. Lots of choices too, like ube, matcha, black sesame etc. The taiyaki is crispy on the outside & filled w/ goodness, like Nutella, red bean & custard. My only wish is that they open a store in the San Gabriel Valley, so we don’t have to travel far every time!😆

🌟 Somi Somi (Many locations in CA)
📍 9828 Garden Grove Blvd #105, Garden Grove, CA 92844
2022 is coming to an end! It has been a much bette 2022 is coming to an end! It has been a much better year for me personally. We traveled a bit more (Denver, Monterey, Maine, & Boston) & ate lots of incredible food. I’m drooling just thinking about some of the food. Also, my parents flew in from HK. We finally got to see each other after 3 years. We spent time together & attended my sister’s wedding. And we all finally got covid. It’s looking like things are getting back to normal. I truly hope it is! 

For the blog, although I didn’t post many recipes this year, they’re recipes that I would use again & again. For the Top 6 recipes of 2022, swipe to see what recipes they are! ➡️ The bonus last picture is my favorite pick of the year! 

I can’t wait until 2023, because we’ll be heading to the UK very soon! 

Happy 2023! 

For top 6 ranking & direct links of recipes, visit my blog.⬆️ #linkinprofile #TheMissingLokness 

https://www.themissinglokness.com/2022/12/30/2022-top-6-recipes/
When it’s cold outside, this Tapioca Pearls w/ T When it’s cold outside, this Tapioca Pearls w/ Taro 芋頭西米露 is the dessert I crave! It’s hot, sweet, & earthy. It’s a very classic Cantonese dessert that you can always find in Chinese restaurants. 

This is the last recipe of 2022 from me. Happy New Year! From the bottom of my heart, thank you for all the loves & supports! ❤️❤️❤️

Recipe link in profile ⬆️ #ontheblog #TheMissingLokness

https://www.themissinglokness.com/2022/12/27/tapioca-pearls-with-taro/
Happy Holidays! Wish you all a warm & joyful time. Happy Holidays! Wish you all a warm & joyful time. We already had a slice or two of the Christmas cake (@parisbaguette_usa)! 😊🎄
Galbi mandu (dumpling) from Chang Hwa Dang (CHD) a Galbi mandu (dumpling) from Chang Hwa Dang (CHD) are so damn GOOD! 🥟 Smokey, little sweet, meaty, & crispy skin. I could eat a few plates of those! We first tried the sampler, but was most impressed by the galbi ones. We like the pork too, but the jalapeño one was way too spicy for my taste. It actually has half of a jalapeño in it.🔥

🌟 Chang Hwa Dang (CHD)
📍 3377 Wilshire Blvd Ste 104 Los Angeles, CA 90010
❣️ Galbi mandu, pork mandu
Got the treats ready for Santa! Lemon cookies, str Got the treats ready for Santa! Lemon cookies, strawberry marshmallows, chocolate marshmallows & of course chocolate chip cookies. All of my favorites! Making all these treat took me a few days, but hearing everyone enjoyed them is all that matters. 

// What are you baking this year? //

Recipe links in profile ⬆️ #TheMissingLokness
Getting into the holiday season w/ a festive cockt Getting into the holiday season w/ a festive cocktail, Fresh Cranberry Gin & Tonic! Elevate the classic w/ sweet & tart cranberries. I get drunk easily, so this cocktail is heavy on flavors & not too boozy. In other words, you can have a few of these!😜 

Recipe link in profile ⬆️ #ontheblog #TheMissingLokness

https://www.themissinglokness.com/2022/12/01/fresh-cranberry-gin-and-tonic/
Load More... Follow on Instagram

Copyright © 2023 · The Missing Lokness · Privacy Policy

 

Loading Comments...