Comforting and full of flavor, this butternut squash leek soup is absolutely delicious, and super easy to make. Made with minimal ingredients, this nutritious soup is completely vegetarian, and sure to be loved by the whole family.
Why This Recipe Works
- It's seriously so delicious! If you love butternut squash, you must try this recipe. The leeks add a unique flavor that just works great with the squash. It's sweet and savory at the same time, and perfectly seasoned. Cozy, comforting, perfect for a cold fall or winter day.
- This soup is very easy to make. Everything is cooked in one single pot, and even blended in that same pot. And it's ready to eat in barely 30 minutes. The only part that requires a little work is the chopping of the vegetables.
- It's a great recipe for meal prep, and also a food fit for many dietary preferences. It's gluten free, dairy free, paleo, vegetarian and vegan, low fat and low calories. A great healthy meatless option, and butternut squash is loaded with vitamins, minerals and antioxidants.
How To Make Butternut Squash Leek Soup
- The very first step is to prep all your veggies. Start by peeling the butternut squash with a peeler, then cut off each end about ¼ to ½ inch with a sharp knife. Then cut off the long part of the squash, cut it in half lengthwise and start chopping it. Slice the bottom of it in half, and scoop out the seeds with a spoon, then chop it. Try to cut the squash in similar sized chunks, but it doesn't have to be perfect at all since the soup gets blended at the end.
- Then move on to the leeks, which are often super dirty. After experimenting on how to clean leeks the best and easiest way possible, my recommendation is to slice it all fairly small first, after removing the thick green top part. Then add the leeks to a colander or a salad spinner basket and put them under running water, moving them around with your hands. Then let them soak in a bowl (or that salad spinner) for a few minutes, and give them another good rinse under water. Dry them in the salad spinner or add them on top of paper towels or a clean kitchen towel.
- You'll chop the onion, and minced the garlic. Then cook those with the leeks in a warm pot with a little olive oil until softened. Add spices and squash.
- Add broth, if you're making a smaller soup, make sure to reduce the amount of broth, as it could make your soup too thin after blending. Let everything cook of medium-low heat for the flavors to develop.
- Using an immersion blender is a super easy way to blend this butternut squash leek soup (and less mess!) I use my immersion blender a ton in my kitchen, I definitely think it's a good tool to have on hand. If you don't have one or simply prefer to use a regular blender, it'll work great too. Just be careful when blending hot food, cause the blender can get really hot. You might want to blend it in 2 batches if you do it that way.
- That's all, taste the soup and add a little salt and black pepper to taste if needed.
More Recipes You'll Love
- Baked Potato Leek Puff Pastry Bites
- Hachis Parmentier (French Cottage Pie)
- Hearts Of Palm Salad With Shallot Vinaigrette
- Easy Potato Leek Soup
Tips And Frequently Asked Questions
- You can totally substitute the vegetable broth for chicken broth if you'd like, the soup just won't longer be vegetarian or vegan.
- To store any leftovers, place the butternut squash leek soup in an airtight container, and refrigerate for up to 4 days. The soup can be frozen too, I'd freeze it in portions in freezer-safe containers, but just make sure it's completely cooled down before adding it to the freezer.
- If you'd like to replace the coconut milk, you definitely can. Half and half or heavy cream would work great to add a little creaminess for the soup.
- I like to use pumpkin seeds, microgreens and a little extra coconut milk to top my soup, but freshly chopped parsley, croutons, bread, sriracha or even crispy bacon bits are also great. Or simply nothing, the soup is delicious as is.
- Can I use pre-cut squash? Absolutely, if it's more convenient, go for it.
Butternut Squash Leek Soup
- sharp knife
- large pot
- wooden spoon
- Immersion blender or regular blender
- 1 tablespoon olive oil or neutral oil of choice
- 3-4 cups leeks about 1-2 medium leeks, chopped, white part only
- ½ cup yellow onion about ½ a small onion
- 3-4 cloves garlic minced
- 1 teaspoon salt more or less to taste
- ¼ teaspoon black pepper more or less to taste
- ½ teaspoon smoked paprika
- 4-5 cups butternut squash about 1 large squash, peeled and diced
- ½ teaspoon fresh thyme about 3-4 sprigs
- 4 cups vegetable broth or chicken broth
- 1-2 bay leaves
- ⅓ cup coconut milk full-fat, or more to taste
- 1 sprinkle red pepper flakes optional, use only if you like spicy
- In large pot, heat up olive oil over medium-high heat. Add in leeks, onion and minced garlic, and cook for 5-6 minutes, or until leek and onion have softened, stirring often with wooden spoon.
- Add salt, black pepper, paprika, fresh thyme and butternut squash to pot and stir in with leeks and onion. Add in red pepper flakes if using (only use if you like spicy). Continue cooking for 3-4 minutes stirring often.
- Add in broth and bay leaves. Bring to boil, then reduce heat to medium-low, and simmer for about 20 minutes, or until the squash is cooked through. To check doneness, poke it with tines of fork, if it's tender, it's ready.
- Add in coconut milk and continue cooking for about 5 minutes.
- Remove butternut squash leek soup from heat, remove bay leaves with spoon. Using immersion blender, start blending soup directly in pot, making circular and up and down motion, until you get to preferred consistency. Taste and adjust salt and black pepper if needed. Serve warm.
- If you don't have an immersion blender, you can use regular blender. You might need to blend soup in batches, use a kitchen towel to open lid to protect your hand, as blender can get really hot.
- Coconut milk: if you don't like coconut milk or are allergic, you can use half and half or heavy cream instead.