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Butternut Squash & Leek Soup

Butternut Squash & Leek Soup


  • 2 large leeks, white and light green parts only, julienned and cleaned (save dark green parts for stock)
  • 2 tablespoons butter, plus 2 teaspoons or so for the seeds
  • salt to taste
  • 1 butternut squash, peeled, cut in large dice, seeds reserved
  • 2 teaspoons whole dried thyme leaves (not powdered thyme; this is critical)
  • 1 quart 1/2 &; 1/2 (though you won’t use it all; you can get by with 2 cups if you wish)
  • 1/2 cup greek or homemade yogurt, creme fraiche or mascarpone
  • 2 teaspoons fresh thyme leaves (optional)