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Butternut Squash & Leek Soup

  • Author: Susan Moncrieff - Momcrieff
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Category: 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!



  • 1 3 1/2 large butternut squash (Size can vary by about 1/2 lb.)
  • 2 Tbsp vegetable oil
  • 3 medium leeks (finely sliced, white part only (rinsed).)
  • 4 cups chicken broth (32 oz)
  • 1 tsp dried thyme
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 dashes chipotle group red pepper (optional)
  • Sour cream as a garnish . (optional)


  1. Cut squash in half lengthwise.
  2. Scrape out seeds
  3. Put into a pan with 1/2 inch water
  4. Cover with tinfoil so water doesn’t evaporate
  5. Bake at 375 Fahrenheit for 40 minutes.
  6. Stab with fork to see if soft. If not, bake a few more minutes until soft.
  7. When done, remove from oven. Set aside for a few minutes to cool a bit.
  8. While squash is cooling, sauté leeks in oil.
  9. Add chicken broth to sautéed leeks.
  10. Scoop out squash (no seeds!) and add to broth and leak mixture.
  11. Add thyme, salt, pepper and chipotle.
  12. Simmer for 20 minutes.
  13. Puree with emersion blender (or carefully in a blender).
  14. Add a little sour cream on top as a garnish (optional).
  15. Serve and enjoy!


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.

Keywords: squash soup with leek, healthy squash soup, fall soup