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!
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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?
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 isn't necessary for the flavor.
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)
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.
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
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.
While the squash is cooling, sauté leeks in oil.
Add chicken broth to sautéed leeks.
Scoop out seeds and throw them out.
Scoop out butternut squash, avoiding getting the skin.
Add to broth and leak mixture.
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.
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.
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
- 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
- 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!
Nutrition information is an estimate only provided as a courtesy using an ingredient database. Garnish and optional ingredients are not included in the calculations.
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