Butternut Squash Leek Soup

This sweet and savory delicious butternut squash leek soup is easy to make, and super comforting! It is also completely vegetarian.

5 from 4 votes

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course, Soup

Cuisine American

Servings servings

Calories 179.6 kcal

Equipment

sharp knife
large pot
wooden spoon
Immersion blender or regular blender

Ingredients

1 tablespoon olive oil or neutral oil of choice
2-3 cups chopped leeks about 1-2 small leeks, white part only
¼ cup yellow onion about ¼ 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
1 teaspoon fresh thyme about 4-5 sprigs
4 cups vegetable broth or chicken broth
1 bay leaf
⅓ cup coconut milk full-fat, or more to taste
1 sprinkle red pepper flakes optional, use only if you like spicy

Instructions

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.

Notes

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.

The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition

Keywords butternut squash leek soup, comforting food, fall recipes, vegan soup

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