Leek and Butternut Squash Soup recipe | Delia Smith

Name: Leek and Butternut Squash Soup recipe | Delia Smith
Ingredients: 4 large leeks (you need 1lb/450g, after trimming); 6 oz (175g) butternut squash (peeled weight); 1 large onion, peeled (approx. 4oz/110g); 1 teaspoon butter; 1½ pints (850 ml) vegetable stock (I used Marigold Swiss Vegetable Bouillon powder); 10 fl oz (275 ml) semi-skimmed milk; 1½ tablespoons snipped chives; salt and freshly milled black pepper

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Delia's Leek and Butternut Squash Soup recipe. Leek and Potato Soup is a number one classic in our house, but for something different try it with what I call the perennial pumpkin – butternut...

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Ingredients

4 large leeks (you need 1lb/450g, after trimming)
6 oz (175g) butternut squash (peeled weight)
1 large onion, peeled (approx. 4oz/110g)
1 teaspoon butter
1½ pints (850 ml) vegetable stock (I used Marigold Swiss Vegetable Bouillon powder)
10 fl oz (275 ml) semi-skimmed milk
1½ tablespoons snipped chives
salt and freshly milled black pepper