This butternut leek soup is a fall favorite. Roasting the squash concentrates its sweetness, while sautéed leeks add gentle onion flavor. Blend it smooth with broth and thyme for a creamy texture without cream. It’s simple, nourishing, and perfect for make-ahead lunches or an easy weeknight dinner.
The bonus is this recipe is both easy and healthy! No cream is added, so this soup is dairy-free and low-calorie. It's filling and very satisfying. I enjoy soups, and this easy vegetable soup with cabbage and this Italian wedding soup are also regular favorites in my home. A more recent soup I've made is this Roasted Cauliflower Soup which is also creamy but dairy free.
Table of contents
Why I Love this Butternut Squash Soup!
This soup is a simple, healthy option that's full of rich, layered flavor. Roasting the butternut squash brings out its natural sweetness, while sautéed leeks add a subtle onion-like depth without being overpowering. It's a great way to use seasonal produce and make a, nourishing fall meal.
What makes this butternut squash leek soup especially appealing is that it's naturally dairy free, but still incredibly creamy when blended. No cream is needed - just vegetables, broth, and a few spices. It’s also low in calories and gluten-free, making it a perfect choice for those looking for a lighter soup option.
Whether you’re cooking for yourself or a crowd, this easy soup is a go-to fall recipe you’ll want to make again and again.
Uses affordable, in-season produce for peak fall flavor and easy weeknight cooking.
Freezer friendly in portions for grab-and-heat meals all season.
Ingredients
3½ pound large butternut squash (Size can vary by about ½ lb.).
2 tablespoon vegetable oil
3 medium leeks or 2 large (finely sliced, white part only (rinsed).
4 cups chicken broth (32 oz)
1 teaspoon dried thyme
1½ teaspoon salt
½ teaspoon pepper
2 dashes chipotle group red pepper (optional)
Sour cream as a garnish. (optional)
Instructions
Helpful Hints
I know people who don't like to cook squash because they find it challenging cut up. Cook it with the skin on like I describe below. Then, it's really easy to scoop out the squash.
Microwave the squash whole for 2 to 3 minutes to soften the skin slightly before halving.
Step 1
Preheat oven to 375 Fahrenheit
Cut squash in half lengthwise.
Put into a pan with ½ inch water
Cover with tinfoil so water doesn't evaporate
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Step 2
Bake at 375 Fahrenheit for 40 minutes.
Stab with a fork to see if it is soft. If not, bake for a few more minutes until soft.
When done, remove from oven. Set aside for a few minutes to cool a bit.
Step 3
While the squash is cooling, sauté leeks in oil.
Add chicken broth to sautéed leeks.
Step 4
Scoop out seeds and throw them out.
Scoop out butternut squash, avoiding getting the skin.
Add to broth and leak mixture.
Step 5
Add thyme, salt, pepper and chipotle.
Simmer for 20 minutes.
Puree with an immersion blender (or carefully in a blender).
Add a little sour cream on top as a garnish (optional).
Serve and enjoy!
How I store and freeze big batches of soup
Refrigerate in airtight containers up to 4 days. Freeze up to 3 months. For jars or rigid containers, leave at least ½ inch headspace for expansion.
Thaw overnight in the fridge, then reheat gently, adding a splash of broth or water if needed.
If you do decide to freeze soups and other liquids in mason jars, make sure you get a Wide-Mouth Funnel. It makes filling the jars so much easier and way less messy.
I've also started freezing soups in these containers. They close nicely, are a good-sized portion, and stack well in the freezer. This is what the container looks like when you buy it. Honestly, though, it's much cheaper to buy it from your local grocery or department store.
Don't forget to garnish your soup when you serve it. A little sour cream and some parsley leaves (or chives) make your butternut squash soup look so delicious.
FAQs
This recipe is very forgiving. At most grocery stores, you can weigh your produce. You want about 3 ½ pounds. That's usually a large squash.
I do this for two main reasons. The first is because roasting intensifies the flavor. The second reason is that it makes peeling the squash much easier.
Yes. Roast from frozen until tender or simmer cubes directly in broth with leeks, then blend. Texture is slightly less silky than roasted fresh squash.
A large sweet onion works well. Shallots also add delicate flavor.
After blending, thin gradually with warm broth or water until it’s your preferred consistency.
More Delicious Soups
Butternut Squash & Leek Soup
Ingredients
- 3 ½ lbs butternut squash large - size can vary by about ½ lb for this recipe.
- 2 tablespoon vegetable oil
- 3 leeks medium sized, finely sliced, white part only (rinsed.)
- 4 cups chicken broth 32 oz
- 1 teaspoon dried thyme
- 1 ½ teaspoon salt
- ½ teaspoon pepper
- 2 dash chipotle ground red pepper optional
- Sour cream as a garnish . optional
Instructions
- Preheat oven to 375 Fahrenheit
- Cut squash in half lengthwise. Scrape out seeds
- Put into a pan with ½ inch water. Cover with tinfoil so water doesn't evaporate
- Bake at 375 F for 40 minutes. Test with fork to see if soft. If not, bake a few more minutes until soft.
- When done, remove from oven. Set aside for a few minutes to cool a bit.While squash is cooling, sauté leeks in oil. Add chicken broth to sautéed leeks.
- Scoop out squash seeds and add to broth and leek mixture.
- Add thyme, salt, pepper and chipotle. Simmer for 20 minutes then puree with an immersion blender.
- Add a little sour cream on top as a garnish (optional). Serve and Enjoy!
Linda Johnston
Pinned recipe to make for my husband. He loves butternut squash!
maria
So excited for soup weather, this one sounds amazing love to make it.
Janet
I'm a vegan eater, but could totally see this with veggie broth substituted and I'll be it would be yummy! Pinning to make this fall.
pestep81
Yum! I love butternut squash and never thought about adding leeks. What a great idea. Thanks for sharing.