Butternut Squash Leek Soup

Warm up your soul with this rich and velvety Butternut Squash Leek Soup, a perfect blend of roasted butternut squash, tender leeks, and aromatic garlic simmered with fresh thyme in a comforting stock. Roasting the squash enhances its natural sweetness, while the creamy optional touch of heavy cream adds indulgence to every spoonful. This comforting soup is not only easy to prepare, with just 15 minutes of prep time, but also versatile—perfect for cozy family dinners or elegant dinner parties. Seasoned with a hint of nutmeg and pepper for a subtle depth of flavor, it’s a fall favorite that’s gluten-free and can easily be made dairy-free. Garnish with a drizzle of olive oil or a sprinkle of fresh thyme for a restaurant-quality finish. Make this one-pot recipe your go-to for a nourishing, flavorful meal that’s as simple as it is satisfying!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 medium-sized squash (about 2-3 lbs) butternut squash
• 2 large (white and light green parts only) leeks
• 2 tablespoons olive oil
• 3 cloves garlic
• 4 sprigs fresh thyme
• 4 cups vegetable or chicken stock
• 0.5 cup heavy cream (optional)
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon (adjust to taste) black pepper
• 0.25 teaspoon (optional) ground nutmeg

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle 1 tablespoon of olive oil over the cut sides and place the squash halves, cut side down, on a baking sheet lined with parchment paper. Roast for 30-40 minutes or until the flesh is tender and easily pierced with a fork.

Step 3

While the squash is roasting, prepare the leeks. Trim the dark green tops, slice the leeks in half lengthwise, and rinse thoroughly to remove any dirt or grit. Slice the leeks thinly.

Step 4

In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sliced leeks and cook, stirring occasionally, for 5-7 minutes until softened but not browned.

Step 5

Mince the garlic and add it to the leeks. Cook for 1-2 minutes until fragrant.

Step 6

Once the squash is roasted, allow it to cool slightly, then scoop out the flesh and discard the skin. Add the squash to the pot with the leeks and garlic.

Step 7

Add the thyme sprigs and pour in the vegetable or chicken stock. Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld.

Step 8

Remove the thyme sprigs. Use an immersion blender to puree the soup until smooth. Alternatively, blend the soup in batches using a countertop blender (be careful with hot liquids).

Step 9

If using heavy cream, stir it into the soup and gently heat through. Season with salt, black pepper, and nutmeg, if desired.

Step 10

Serve the soup hot, garnished with a drizzle of olive oil, a sprinkle of fresh thyme leaves, or a dollop of cream, if desired.

Nutrition Facts

Serving size	2560.1 grams (2560.1g)

Amount per serving	% Daily Value*
Calories	1379

Total Fat 74.80g	96%
Saturated Fat 32.70g	164%
Polyunsaturated Fat 2.70g
Cholesterol 134mg	45%
Sodium 5950mg	259%
Total Carbohydrate 173.40g	63%
Dietary Fiber 43.50g	155%
Total Sugars 39.50g
Protein 23.90g	48%

Vitamin D 0IU	0%
Calcium 808mg	62%
Iron 15mg	85%
Potassium 4132mg	88%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.0%

Protein: 6.5%

Carbs: 47.4%