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    Home » Easy Recipes

    Butternut Squash Soup with Leeks

    Published: Jun 17, 2023 · Modified: Jun 27, 2023 by Susan Moncrieff · This post may contain affiliate links · 4 Comments

    Jump to Recipe

    Butternut squash soup is my favorite soup in the whole world. I've had lots of butternut squash soups. But none as flavorful as this one. I enjoy making it and it just tastes so good! 

    butternut squash soup with a garnish of sour cream and chives

    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.

    Table of contents

    • Why is this the BEST Butternut squash soup?
    • Ingredients
    • Instructions
    • Helpful Hint
    • How I store and freeze big batches of soup
    • Freezing tips
    • FAQs
    • More delicious soups

    Why is this the BEST Butternut squash soup?

    It's the leeks. They add so much flavor. I am (surprisingly) not a big onion lover. But the leeks are an amazing addition to this soup. Squash is often a bland-tasting food. The sauteed leeks add richness to the flavor.

    This recipe also has a great texture. The big bonus is this soup is healthy too. There is no need for a high-calorie cream addition.  For presentation purposes, I do sometimes add some sour cream but it totally isn't necessary for the flavor.

    Ingredients

    leeks for butternut squash soup

    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 that don't like to cook squash because they find it difficult 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.

    butternut squash on a pan

    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 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.

    Step 3
    While squash is cooling, sauté leeks in oil.

    adding chicken broth to sautéed leeks

    Add chicken broth to sautéed leeks.

    Step 4
    Scoop out seeds and throw them out.
    Scoop out butternut squash, avoiding getting the skin.

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    seeds scooped out of butternut squash

    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!

    butternut squash soup being blended with imersion blender

    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.

    Healthy butternut squash soup

    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.

    Healthy butternut squash soup

    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!

    Healthy butternut squash soup

    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, go buy it from your local grocery or department store.  It's much cheaper.

    freezing containers for butternut squash soup

    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

    How do I know how big of a squash to buy?

    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.

    Why do you roast the butternut squash?

    I do this for two main reasons. The first, roasting intensifies the flavor. The second reason, it makes peeling the squash much easier.

    More delicious soups

    • Italian Wedding Soup
      Italian Wedding Soup - Homemade!
    • Pasta Fagioli soup in a red pot.
      Easy Pasta Fagioli Soup
    • bowl of cabbage soup
      Easy Vegetable Soup with cabbage
    • white chicken chili in a white bowl.
      Easy White Chicken chili

    Butternut Squash & Leek Soup

    A flavorful and healthy butternut squash recipe.  The sauteed leeks add an amazing depth of flavor to this delicious butternut squash soup.  Perfect to start a fall meal or add a roll and it's perfect for lunch!
    5 from 2 votes
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 6
    Calories: 197cal
    Author: Susan Moncrieff

    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!

    Notes

    Delicious with a little sour cream and a fresh roll or hearty piece of bread.  This recipe has a great way to cook the butternut squash to make using it much simpler.

    Nutrition

    Serving: 1g | Calories: 197cal | Carbohydrates: 38g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 3mg | Sodium: 1182mg | Potassium: 1043mg | Fiber: 6g | Sugar: 8g | Vitamin A: 28879IU | Vitamin C: 61mg | Calcium: 164mg | Iron: 3mg

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    1. Linda Johnston

      September 02, 2021 at 8:13 am

      5 stars
      Pinned recipe to make for my husband. He loves butternut squash!

      Reply
    2. maria

      August 31, 2021 at 8:19 am

      So excited for soup weather, this one sounds amazing love to make it.

      Reply
    3. Janet

      August 31, 2021 at 8:11 am

      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.

      Reply
    4. pestep81

      November 13, 2015 at 10:27 am

      Yum! I love butternut squash and never thought about adding leeks. What a great idea. Thanks for sharing.

      Reply

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    I'm Susan Moncrieff! I love sharing easy recipes, especially those that take less than 30 minutes and have less than 5 ingredients. I'm passionate about gardening and creating flower planters. My home is 100 years old and sometimes you will see it in my posts! It was a true fixer upper and I love it!

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