This butternut squash soup with leeks is a comforting fall dish. It is naturally sweet, creamy, and made with wholesome ingredients. This recipe is paleo and dairy-free.

⏱ Time: 40 min
👥 Servings: 4-6
📊 Level: Easy
🥗 9 ingredients
Creamy Butternut Squash & Leek Soup - squash soup - Butternut Squash Soup: Make this delicious, creamy, and healthy soup in under an hour. Perfect for a comfort

Creamy Butternut Squash & Leek Soup

This Butternut Squash Leek Soup is the ultimate comfort food for fall and winter. It’s naturally sweet, incredibly creamy, and packed with wholesome ingredients, making it a paleo and dairy-free delight. Forget complicated steps; this squash soup recipe is surprisingly easy to make. The combination of sweet butternut squash and savory leeks creates a flavor profile that is both satisfying and sophisticated, perfect for a cozy evening meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 butternut squash (peeled, seeded, and cut into 2-inch chunks (about 7 cups))
  • 2 tablespoons olive oil (or butter)
  • 1 large leek (or 2 small leeks) (white and green parts only, quartered lengthwise, sliced thin, and washed thoroughly)
  • 4 cups chicken stock (or vegetable stock)
  • 1-2 cups water
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper

Method
 

  1. Place the peeled, seeded, and cut butternut squash chunks in a large glass bowl. Cover with plastic wrap and microwave for 15 minutes.
  2. Meanwhile, heat the olive oil over medium heat. Add the leek and cook until softened, about 5 minutes.
  3. Add the squash to the pan with the leek and cook until a brown fond forms on the bottom of the pan, about 10 minutes, stirring occasionally.
  4. Add the chicken stock and scrape the bottom to get all the brown bits off. Add the thyme, bay leaves, cayenne pepper, and liquid from the butternut squash. Bring to a simmer and cook until the leeks are fully tender, about 10 minutes.
  5. Remove the bay leaves and thyme sprigs. Blend the soup in a high-speed blender or with an immersion blender until smooth. Add water, 1/2 cup at a time, to reach your desired consistency.
  6. Season to taste with salt and more cayenne pepper if desired. Enjoy your creamy, comforting soup!

Notes

– Ensure your butternut squash is cooked until very tender for maximum creaminess.
– Wash leeks thoroughly to remove any hidden grit.
– For a richer flavor, use chicken stock instead of vegetable stock.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

  • Ensure your butternut squash is cooked until very tender for maximum creaminess.
  • Wash leeks thoroughly to remove any hidden grit.
  • For a richer flavor, use chicken stock instead of vegetable stock.

Enjoy this delightful butternut squash leek soup as a starter or light meal. It’s a simple yet elegant way to savor seasonal flavors.

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