11 Butternut Squash Soup

Classic Farmhouse Roasted Butternut Squash Soup

This recipe traces its roots back to the traditional agricultural communities of New England, where harvest season necessitated creative ways to preserve and enjoy the bounty of winter squashes. By roasting the squash rather than boiling it, the natural sugars are coaxed out through caramelization, resulting in a depth of flavor that is both nutty and deeply sweet. This soup is a staple of autumnal celebrations and family gatherings. Culinary experts often point to the simplicity of this dish as its greatest strength, emphasizing the importance of high-quality vegetable stock and fresh aromatics to complement the squash. The addition of a small amount of heavy cream at the end provides a luxurious mouthfeel without masking the primary flavor of the vegetable. This version remains a favorite for home cooks seeking a comforting, soul-warming meal that highlights the essential nature of the squash.

Ingredients

• 1 large butternut squash (about 3 pounds)
• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1/2 cup heavy cream
• 1 teaspoon sea salt
• 1/2 teaspoon cracked black pepper
• 1/4 teaspoon ground nutmeg

Directions

1. 1

   1. Begin by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius) to ensure a high-heat environment for caramelization.

2. 2

   2. Carefully slice the butternut squash in half lengthwise using a sharp chef knife, then use a metal spoon to scrape out all the seeds and stringy pulp.

3. 3

   3. Brush the cut surfaces of the squash with one tablespoon of olive oil and place them cut-side down on a large baking sheet lined with parchment paper.

4. 4

   4. Roast the squash for 45 to 55 minutes, or until the skin is easily pierced with a fork and the edges are beginning to turn a deep golden brown.

5. 5

   5. While the squash roasts, heat the remaining tablespoon of olive oil in a large Dutch oven or heavy-bottomed stockpot over medium heat.

6. 6

   6. Add the diced onion to the pot and sauté for 8 to 10 minutes, stirring occasionally, until the onions are translucent and starting to brown at the edges.

7. 7

   7. Stir in the minced garlic and cook for an additional 60 seconds until fragrant, being careful not to let the garlic burn.

8. 8

   8. Once the squash is cool enough to handle, use a large spoon to scoop the soft flesh out of the skin and add it directly into the pot with the onions and garlic.

9. 9

   9. Pour in the vegetable broth and bring the mixture to a gentle boil, then reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.

10. 10

    10. Use an immersion blender to puree the soup until it is completely smooth and velvety in texture.

11. 11

    11. Stir in the heavy cream, salt, black pepper, and nutmeg, then taste and adjust seasoning as needed before serving hot.

Thai-Inspired Red Curry Butternut Squash Soup

This fusion dish combines the earthy sweetness of traditional Western butternut squash with the vibrant, aromatic spices of Southeast Asian cuisine. The use of red curry paste introduces a complex heat profile involving lemongrass, galangal, and red chilies, which balances perfectly against the creamy fats of coconut milk. This recipe reflects a modern approach to comfort food, where global flavors are used to elevate local produce. The soup is characterized by its bright orange hue and a fragrance that fills the kitchen with notes of lime and ginger. It is an excellent choice for those looking to depart from the standard herb-based squash soups, offering a refreshing and spicy alternative that is naturally dairy-free and vegan. The finishing touches of lime juice and fresh cilantro provide a necessary acidic lift that cuts through the richness of the coconut milk.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon coconut oil
• 1 small red onion, finely chopped
• 2 tablespoons Thai red curry paste
• 1 can (14 oz) full-fat coconut milk
• 3 cups vegetable stock
• 1 tablespoon fresh ginger, grated
• 1 tablespoon coconut sugar
• 1 tablespoon fresh lime juice
• 1/4 cup fresh cilantro leaves, chopped

Directions

1. 1

   1. Prepare the squash by peeling the tough outer skin with a vegetable peeler, removing the seeds, and cutting the flesh into uniform 1-inch cubes for even cooking.

2. 2

   2. In a large pot, melt the coconut oil over medium heat and add the chopped red onion, cooking until softened for about 5 minutes.

3. 3

   3. Add the red curry paste to the center of the pot and stir constantly for 2 minutes to toast the spices and release the aromatic oils.

4. 4

   4. Incorporate the cubed squash and grated ginger, stirring well to ensure every piece of squash is coated in the curry paste.

5. 5

   5. Pour in the vegetable stock and the coconut sugar, then bring the liquid to a rolling boil over medium-high heat.

6. 6

   6. Reduce the heat to a simmer and cover the pot, allowing the squash to cook for 20 to 25 minutes until the cubes are very tender.

7. 7

   7. Remove the pot from the heat and use an immersion blender to process the soup until it reaches a thick, uniform consistency.

8. 8

   8. Stir in the full-fat coconut milk and return the pot to low heat, stirring gently to integrate the milk without letting the soup come back to a hard boil.

9. 9

   9. Add the fresh lime juice just before serving to preserve its bright acidity and prevent the flavors from dulling.

10. 10

    10. Garnish each bowl with a generous handful of chopped cilantro and a drizzle of coconut milk for a professional presentation.

Autumn Harvest Apple and Butternut Squash Soup

Combining the tartness of Granny Smith apples with the savory richness of butternut squash, this recipe is the quintessential celebration of the fall harvest. This pairing is a classic culinary technique used to balance the starchiness of the squash with the natural acidity and pectin of the fruit. Historically, this soup was popular in orchards where windfallen apples were combined with stored garden vegetables to create a nutrient-dense meal. The addition of warm spices like cinnamon and cloves evokes the feeling of a crisp autumn afternoon, making it a staple for holiday menus. This soup is particularly appreciated for its complex flavor profile that dances between sweet and savory. It pairs exceptionally well with crusty sourdough bread or a sharp cheddar cheese garnish, which complements the apple notes.

Ingredients

• 2 pounds butternut squash, peeled and cubed
• 2 large Granny Smith apples, peeled, cored, and chopped
• 1 medium yellow onion, sliced
• 2 tablespoons unsalted butter
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 4 cups chicken or vegetable broth
• 1/2 cup apple cider
• Salt and white pepper to taste

Directions

1. 1

   1. Melt the butter in a heavy stockpot over medium heat, then add the sliced onions and sauté until they are soft and translucent, roughly 7 minutes.

2. 2

   2. Add the cubed butternut squash and the chopped apples to the pot, stirring to coat them in the butter and onion mixture.

3. 3

   3. Sprinkle the cinnamon and cloves over the vegetables, stirring for 1 minute to allow the spices to heat up and become fragrant.

4. 4

   4. Pour in the broth and the apple cider, ensuring that all pieces of squash and apple are submerged in the liquid.

5. 5

   5. Bring the mixture to a boil, then immediately lower the heat and cover the pot with a tight-fitting lid.

6. 6

   6. Simmer the soup for approximately 30 minutes, or until both the squash and the apples can be easily mashed against the side of the pot with a spoon.

7. 7

   7. Working in batches if necessary, transfer the mixture to a high-speed blender and blend on the highest setting until the soup is silkily smooth.

8. 8

   8. Pour the pureed soup back into the clean pot and place it over low heat to maintain serving temperature.

9. 9

   9. Season the soup with salt and white pepper, noting that white pepper is used here to maintain the clean, bright orange color of the soup.

10. 10

    10. Serve in warmed bowls, perhaps with a dollop of crème fraîche or a few thin slices of fresh apple for texture.

Sage and Brown Butter Butternut Squash Soup

This recipe draws inspiration from Northern Italian cuisine, where the combination of browned butter (beurre noisette) and fresh sage is a celebrated flavoring for pasta and vegetables. The process of browning butter transforms it into a rich, nutty condiment that adds a sophisticated depth to the naturally mild squash. This version is more indulgent than standard recipes, focusing on the interplay between the earthy sage and the toasted milk solids of the butter. It is a dish that highlights the importance of technique, specifically the careful monitoring of the butter to reach the perfect amber color without burning. This soup is often served as a first course in formal dinners because of its elegant appearance and complex, lingering finish. The addition of a parmesan cheese garnish adds a salty umami element that rounds out the sweetness of the squash.

Ingredients

• 1 large butternut squash, roasted and scooped
• 4 tablespoons unsalted butter
• 12-15 fresh sage leaves
• 1 large shallot, minced
• 3 cups vegetable broth
• 1/4 cup heavy cream
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly grated nutmeg
• Grated Parmesan cheese for serving

Directions

1. 1

   1. Begin by roasting the squash as described in previous methods to ensure a concentrated flavor base before starting the soup construction.

2. 2

   2. In a small light-colored skillet (so you can monitor color changes), melt the butter over medium heat.

3. 3

   3. Once the butter begins to foam, add the fresh sage leaves in a single layer and fry them for about 1-2 minutes until they are crisp.

4. 4

   4. Remove the crispy sage leaves with a slotted spoon and set them aside on a paper towel; the butter should now be a light brown color with a nutty aroma.

5. 5

   5. Add the minced shallot to the brown butter and sauté for 3 minutes until softened and fragrant.

6. 6

   6. In a large pot, combine the roasted squash flesh, the brown butter and shallot mixture, and the vegetable broth.

7. 7

   7. Use an immersion blender to thoroughly combine and smooth out the mixture until no lumps remain.

8. 8

   8. Place the pot over medium-low heat and bring it to a gentle simmer, allowing the sage-infused butter to permeate the squash puree.

9. 9

   9. Stir in the heavy cream and nutmeg, then season with kosher salt to your preference.

10. 10

    10. Serve the soup in bowls, topping each with a few of the reserved crispy sage leaves and a generous dusting of grated Parmesan cheese.

Smoky Chipotle Butternut Squash Soup

For those who enjoy a bit of heat and a smoky undertone, this recipe introduces chipotle peppers in adobo sauce to the traditional squash base. This version is inspired by the bold flavors of the American Southwest and Mexico, where smoky elements are frequently used to balance out sweeter vegetables. The chipotle peppers provide both a moderate spice level and a deep, woodsy smoke that transforms the soup into something much more robust and hearty. This soup is particularly effective during the colder months when a bit of spice can provide a warming sensation. It is often garnished with cooling elements like sour cream or avocado to create a balanced palate experience. The complexity of the adobo sauce adds layers of vinegar and garlic that traditional squash soups often lack.

Ingredients

• 1 large butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 2 cloves garlic, crushed
• 1-2 chipotle peppers in adobo sauce, minced
• 1 teaspoon ground cumin
• 4 cups chicken or vegetable stock
• 1/2 cup Greek yogurt or sour cream
• Salt and pepper to taste

Directions

1. 1

   1. Heat the olive oil in a large pot over medium heat and sauté the onion until it becomes soft and translucent.

2. 2

   2. Add the crushed garlic, minced chipotle peppers, and ground cumin, stirring for 2 minutes to integrate the spices with the aromatics.

3. 3

   3. Add the cubed butternut squash to the pot, tossing it well to ensure it is coated with the spicy oil and aromatics.

4. 4

   4. Pour the stock over the vegetables and bring the entire mixture to a boil before reducing the heat to a low simmer.

5. 5

   5. Cover the pot and cook for 25 to 30 minutes, ensuring the squash is tender enough to be easily pierced by a knife.

6. 6

   6. Using a blender or immersion tool, process the soup until it is completely smooth; for a finer texture, you may pass it through a fine-mesh sieve.

7. 7

   7. Return the soup to the pot and whisk in the Greek yogurt or sour cream, which will add a pleasant tang and a creamy texture.

8. 8

   8. Season with salt and pepper, keeping in mind that the chipotle peppers already contain a significant amount of flavor.

9. 9

   9. If the soup is too thick, add a splash of extra stock until the desired consistency is achieved.

10. 10

    10. Serve with a dollop of extra yogurt and perhaps some toasted pumpkin seeds (pepitas) for a crunch that mirrors the smoky theme.

Moroccan-Spiced Butternut Squash and Chickpea Soup

This recipe takes its cues from the vibrant spice markets of North Africa, utilizing a blend of cumin, coriander, and turmeric to create a fragrant and exotic dish. Unlike the smoother purees, this version often incorporates chickpeas to add texture and a boost of plant-based protein, making it a substantial meal on its own. The addition of turmeric not only enhances the golden color of the squash but also provides well-known health benefits. This soup represents the culinary tradition of slow-simmered stews where sweet and savory ingredients are cooked together until their flavors are indistinguishable. It is a fantastic option for meal prepping, as the spices continue to develop and deepen in flavor after a day or two in the refrigerator. The finishing touch of lemon juice is essential for brightening the heavy spice profile.

Ingredients

• 1 large butternut squash, cubed
• 1 tablespoon olive oil
• 1 red onion, diced
• 2 carrots, sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 5 cups vegetable broth
• Juice of half a lemon
• Fresh parsley for garnish

Directions

1. 1

   1. In a large heavy-bottomed pot, heat the olive oil and sauté the diced red onion and sliced carrots until they begin to soften, about 6 minutes.

2. 2

   2. Stir in the ground cumin, coriander, turmeric, and cayenne pepper, allowing the spices to toast in the oil for 1 minute until highly fragrant.

3. 3

   3. Add the cubed butternut squash and the drained chickpeas to the pot, stirring to distribute the spices evenly across all the ingredients.

4. 4

   4. Pour in the vegetable broth and bring the mixture to a boil over high heat.

5. 5

   5. Once boiling, reduce the heat to low, cover the pot, and simmer for 30 to 40 minutes, or until the squash is very soft and the carrots are tender.

6. 6

   6. For a textured soup, remove two cups of the solids (including some chickpeas) and set them aside.

7. 7

   7. Puree the remaining soup in the pot using an immersion blender until smooth, then stir the reserved solids back in for a chunky, hearty consistency.

8. 8

   8. Squeeze the fresh lemon juice into the pot and stir well, adjusting the salt and pepper to your personal taste.

9. 9

   9. Let the soup sit for 5 minutes off the heat to allow the lemon juice to settle and balance the spices.

10. 10

    10. Serve in wide bowls garnished with fresh parsley and perhaps a side of warm pita bread.

Maple Bourbon Butternut Squash Soup

A sophisticated and rich variation, this recipe incorporates the deep, woody notes of bourbon and the natural sweetness of pure maple syrup. This soup is a tribute to the flavors of the American North, where maple tapping is a seasonal tradition. The bourbon provides a complex aromatic quality that, when simmered, leaves behind a faint oaky sweetness without the harshness of the alcohol. This is a very popular choice for holiday dinners, particularly Thanksgiving, as it complements the traditional flavors of roasted turkey and autumnal sides. The use of heavy cream further enhances the decadence of the dish, making it a truly luxurious experience. It is important to use real maple syrup rather than pancake syrup to achieve the intended flavor profile.

Ingredients

• 3 pounds butternut squash, peeled and cubed
• 3 tablespoons unsalted butter
• 1 large shallot, minced
• 1/4 cup high-quality bourbon
• 3 tablespoons pure maple syrup
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. 1

   1. Melt the butter in a large pot over medium heat and sauté the minced shallot until it is translucent and just beginning to turn golden.

2. 2

   2. Add the cubed squash to the pot and cook for 5 minutes, stirring occasionally to lightly brown the edges of the squash.

3. 3

   3. Carefully pour in the bourbon (be cautious of any open flames) and stir, allowing the alcohol to cook off for 2-3 minutes.

4. 4

   4. Stir in the maple syrup and the chicken broth, ensuring the squash is mostly covered by the liquid.

5. 5

   5. Bring to a boil, then reduce the heat to low and simmer for 25-30 minutes until the squash is very soft and easily mashed.

6. 6

   6. Puree the soup until completely smooth using either an immersion blender or a traditional blender.

7. 7

   7. Stir in the heavy cream and return to a very low heat just to warm through, being careful not to let the cream boil.

8. 8

   8. Season with salt and pepper, then taste the soup; if it needs more sweetness, add an extra teaspoon of maple syrup.

9. 9

   9. The consistency should be thick and velvety; if it is too thick, you can thin it out with a little more broth or cream.

10. 10

    10. Serve in small bowls as a rich appetizer, garnished with a drizzle of maple syrup or a few toasted pecans.

Ginger and Turmeric Butternut Squash Soup

This recipe focuses on the bright, zingy notes of fresh ginger and the earthy, vibrant color of turmeric. It is often referred to as a 'healing soup' due to the anti-inflammatory properties of its primary spices. This version is lighter than the cream-heavy alternatives, making it a refreshing option for those seeking a healthy yet flavorful meal. The ginger adds a sharp contrast to the density of the squash, while the turmeric provides a deep golden hue that is visually stunning. This soup is excellent for clearing the palate and is often served during the winter months to boost the immune system. The addition of black pepper is a crucial culinary detail, as it helps the body absorb the beneficial compounds in the turmeric.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 white onion, chopped
• 2 tablespoons fresh ginger, finely grated
• 1 teaspoon ground turmeric
• 1/4 teaspoon black pepper
• 4 cups vegetable broth
• 1 tablespoon honey or agave syrup
• Salt to taste

Directions

1. 1

   1. Heat the olive oil in a large stockpot over medium heat and sauté the white onion until it is soft and clear.

2. 2

   2. Add the freshly grated ginger and ground turmeric to the onions, stirring constantly for 1 minute to wake up the flavors without burning them.

3. 3

   3. Toss in the cubed butternut squash and season with the black pepper immediately to activate the turmeric.

4. 4

   4. Pour in the vegetable broth and bring the mixture to a boil over medium-high heat.

5. 5

   5. Reduce the heat to medium-low and simmer the soup for 20 to 25 minutes, or until the squash is tender.

6. 6

   6. Use an immersion blender to process the soup until it reaches a very smooth, liquid gold consistency.

7. 7

   7. Stir in the honey or agave syrup to provide a tiny hint of sweetness that balances the heat of the ginger.

8. 8

   8. Season with salt as needed, tasting carefully after each addition.

9. 9

   9. If the soup feels too thin, allow it to simmer uncovered for an additional 5-10 minutes to reduce and thicken.

10. 10

    10. Serve hot, garnished with a few thin matchsticks of fresh ginger or a swirl of coconut yogurt.

Creamy Pecan-Crusted Butternut Squash Soup

Influenced by the culinary traditions of the Southern United States, this recipe features a unique textural contrast provided by a toasted pecan topping. The soup itself is kept simple and creamy to allow the nutty, buttery flavor of the pecans to shine as the star of the dish. Pecans and squash are natural companions, both sharing sweet and earthy undertones that are amplified when paired together. This dish is often served at festive gatherings where presentation and texture are prioritized. The pecans are typically tossed in a bit of brown sugar and salt before toasting, creating a praline-like garnish that adds a sophisticated crunch. This recipe is perfect for those who find traditional pureed soups to be one-dimensional in texture.

Ingredients

• 1 large butternut squash, roasted
• 2 tablespoons butter
• 1 onion, finely diced
• 4 cups chicken stock
• 1/2 cup heavy cream
• 1/2 cup pecans, finely chopped
• 1 tablespoon brown sugar
• 1/2 teaspoon salt

Directions

1. 1

   1. Start by roasting the squash in the oven until tender, then scoop out the flesh and set it aside.

2. 2

   2. In a large pot, melt 1 tablespoon of butter and sauté the diced onion until it is very soft and lightly caramelized.

3. 3

   3. Add the roasted squash flesh and the chicken stock to the pot, then bring to a simmer for 10 minutes.

4. 4

   4. While the soup simmers, prepare the pecan topping: melt the remaining tablespoon of butter in a small skillet over medium heat.

5. 5

   5. Add the chopped pecans and brown sugar to the skillet, stirring for 3-4 minutes until the pecans are toasted and the sugar has melted into a glaze.

6. 6

   6. Remove the pecans from the heat and spread them out on a piece of parchment paper to cool and harden.

7. 7

   7. Puree the soup in the pot until it is smooth and creamy.

8. 8

   8. Stir in the heavy cream and salt, adjusting the seasoning as necessary.

9. 9

   9. Ladle the hot soup into bowls and top each serving with a generous spoonful of the candied pecans.

10. 10

    10. Serve immediately to ensure the pecans remain crunchy against the smooth soup base.

Herbed Goat Cheese and Butternut Squash Soup

This recipe introduces a sophisticated tanginess by incorporating fresh goat cheese (chèvre) into the finished puree. The acidity of the cheese cuts through the natural sweetness of the squash, creating a balanced and gourmet flavor profile. Fresh herbs like rosemary and thyme are infused into the broth during the cooking process, providing an aromatic woodiness that complements the cheese. This soup is a favorite for dinner parties, as it feels more modern and upscale than a basic squash soup. The goat cheese also contributes to a thicker, creamier consistency without the need for excessive amounts of heavy cream. It is best served with a side of toasted walnuts or a drizzle of balsamic glaze to further highlight the complex flavors.

Ingredients

• 1 large butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 4 cups vegetable broth
• 4 oz fresh goat cheese, crumbled
• Salt and black pepper to taste

Directions

1. 1

   1. Heat the olive oil in a large pot and sauté the onion until it is soft and translucent.

2. 2

   2. Add the cubed squash to the pot and stir to coat it in the oil.

3. 3

   3. Tie the rosemary and thyme sprigs together with kitchen twine and add them to the pot; this allows for easy removal later while still infusing the soup with herb oils.

4. 4

   4. Pour in the vegetable broth and bring the mixture to a boil, then reduce the heat and simmer for 30 minutes.

5. 5

   5. Once the squash is tender, remove the herb bundle and discard it.

6. 6

   6. Use an immersion blender to puree the soup until it is completely smooth.

7. 7

   7. While the soup is still hot, add 3 ounces of the crumbled goat cheese and whisk it in until it has completely melted into the soup.

8. 8

   8. Season with salt and pepper, being careful with the salt as goat cheese is naturally salty.

9. 9

   9. If the soup is too thick, add a small amount of warm water or broth to reach your desired consistency.

10. 10

    10. Serve the soup hot, garnished with the remaining ounce of crumbled goat cheese and a small sprig of fresh thyme.

Roasted Garlic and Leek Butternut Squash Soup

This variation focuses on the mellow, sweet flavor of roasted garlic combined with the subtle onion-like quality of sautéed leeks. Leeks provide a more delicate flavor than traditional onions, which allows the nuances of the butternut squash to be more prominent. By roasting a whole head of garlic alongside the squash, the garlic becomes spreadable and sweet, losing its sharp bite. This is a classic European technique used to create deep, soulful bases for vegetable soups. This soup is particularly silky and has a very refined palate, making it a wonderful choice for a light lunch or a sophisticated starter. The combination of garlic and leeks creates a savory foundation that is incredibly satisfying and aromatic.

Ingredients

• 1 large butternut squash, halved
• 1 whole head of garlic
• 2 large leeks, white and light green parts only, sliced
• 2 tablespoons butter
• 4 cups vegetable broth
• 1/2 cup half-and-half
• Salt and white pepper to taste

Directions

1. 1

   1. Preheat your oven to 400 degrees Fahrenheit and prepare a baking sheet.

2. 2

   2. Cut the top off the head of garlic to expose the cloves, drizzle with a little oil, and wrap it in aluminum foil.

3. 3

   3. Place the squash halves (cut-side down) and the garlic packet on the baking sheet and roast for 45-50 minutes.

4. 4

   4. While the vegetables roast, clean the leeks thoroughly to remove any sand and sauté them in the butter over medium heat until they are very soft.

5. 5

   5. Once the squash and garlic are done and cooled slightly, scoop out the squash flesh and squeeze the roasted garlic cloves out of their skins into the pot with the leeks.

6. 6

   6. Add the vegetable broth to the pot and bring the mixture to a simmer for 15 minutes to let the flavors integrate.

7. 7

   7. Puree the soup until it is perfectly smooth using your preferred blending method.

8. 8

   8. Stir in the half-and-half to add a touch of creaminess without making the soup overly heavy.

9. 9

   9. Season with salt and white pepper, which keeps the soup's color bright and consistent.

10. 10

    10. Serve in bowls with a few thin, fried leek rings on top for a professional and tasty garnish.