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Squash, Leek & Potato Soup with Cheese Toast

Total Time
1 hr

This soup is a variation on the Basque classic called porrusalda. Served with cheese toast it makes for a hearty weeknight meal. To make the cheese toast, top sourdough bread with Gruyère cheese and broil for 1–2 minutes.

Serves 6 

Squash, Leek & Potato Soup with Cheese Toast

Courtesy of Aran Goyoaga
 3 tbsp extra-virgin olive oil, divided
 1 medium leek (white and light- green parts only), thinly sliced
 ½ medium yellow onion, diced
 2 garlic cloves, minced
 1 small (2 lb.) butternut squash, peeled, seeded, and cut into 1⁄2-in. dice
 2 medium (1 lb.) Yukon Gold potatoes, peeled and cut into 1⁄2-in. dice
 1 ¼ tsp kosher salt
 3 cups chicken stock
 2 cups peppery greens, such as arugula, mizuna, or watercress
 ¼ cup pepitas

Heat 2 tbsp. of the olive oil in a Dutch oven over medium-high heat. Add the leek, onion, and garlic. Stir and cook for 3 minutes, or until tender. Add the squash, potatoes, and 1 tsp. of the salt. Stir and cook for 5 minutes. Add the stock, cover, and simmer for 20 minutes, or until vegetables are tender.


Transfer the soup to a blender and process on medium until smooth, about 1 minute. Be careful, as hot liquids expand, so you may need to process in batches. Add more stock if you prefer a thinner consistency.


Toss together the greens with the remaining 1 tbsp. olive oil and 1⁄4 tsp. salt. Sprinkle soup with pepitas. Top cheese toast with the greens and serve on the side.