This butternut squash leek soup is one of my favorite fall recipes. It’s naturally dairy free, full of rich flavor from roasted squash and sautéed leeks, and so easy to make! I make this every fall for friends and family and everyone loves it!
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.
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 Hint
I know people who don't like to cook squash because they find it challenging to do. Cook it with the skin on like I describe below. Then, it's really easy to scoop out the squash.
Step 1
Preheat oven to 375 Fahrenheight
Cut squash in half lengthwise.
Put into a pan with ½ inch water
Cover with tinfoil so water doesn't evaporate
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.
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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 emersion 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
I love homemade soups lately. I've been freezing them in individual portions so that I can have them for lunch or even for/with dinner.
A 12 oz mason jar is a perfect size! And I love these mason jar white reusable lids.
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.
Freezing tips
Now, here's a hint for freezing this and other liquids. Make sure you leave at least ½ inch, if not a bit more space in the jar. Remember from science class, liquids expand? You want to give it enough room to do that.
The best and safest way to thaw soup in a mason jar is to let it thaw in the refrigerator. I usually take food out of the freezer and put it in my fridge on Sunday night - It really helps with meal planning!
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 if you serve it to others. A little sour cream and some parsley leaves (or chives) make your butternut squash soup look pretty.
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.
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
- 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 Fahrenheit for 40 minutes.
- Stab 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 (no seeds!) and add to broth and leak mixture.
- Add thyme, salt, pepper and chipotle.
- Simmer for 20 minutes.
- Puree with emersion blender (or carefully in a 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.