Robin Quivers' Scarborough Fair Squash Soup

Yield: 4 servings
Calories: 203
Rating:  This recipe has not been rated

Makes 4 servings


  • 3 tbsp olive oil
  • 1 cup sliced, well-washed leeks
  • 1 clove garlic, smashed
  • 1 sprig fresh rosemary
  • 3 large fresh sage leaves
  • 2 sprigs fresh thyme
  • 3 sprigs fresh parsley
  • 1 bay leaf
  • 1 1/2 lbs butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 6 cups water or low-sodium vegetable stock


In a large pot, heat the oil over medium heat. Add the leeks, garlic, bouquet garni and bay leaf. Sauté for 5 to 7 minutes until the vegetables are tender but not starting to brown. Add the squash, salt and black pepper. Cook, stirring constantly for 2 minutes. Add the water or stock, bring to a boil, then reduce to a simmer. Cook for 20 to 25 minutes until the squash becomes very tender. Remove the herb stems and bay leaf, puree the mixture in a blender--in batches if necessary--and serve.


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