Butternut Squash Soup with Leeks

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This butternut squash soup with leeks is the perfect comfort food for cold nights. Roasted squash is blended into a creamy soup and topped with buttery, sweet-and-sour leeks.

If you are like me and live for a bowl of soup, then I cannot wait for you to try this butternut squash and leek soup.

This easy butternut squash soup recipe uses real, whole ingredients like fresh butternut squash, whole leeks, and a few pantry staples. So you don’t need any fancy ingredients.

Of course, I love hearty bowls of soup like sausage, kale, and white bean soup. But sometimes, I just want a bowl of creamy, comforting soup that warms you up from the inside out.

For dinner, I like to serve it with sourdough brioche rolls and roast chicken. But for breakfast and lunch (yes, I love soup for breakfast), I eat it as a meal as is.

Why You’ll Love This Recipe

Creamy: No heavy cream needed! This recipe is naturally rich and creamy, with its smooth texture coming from the butternut squash itself.

Simple Ingredients: All you need is a butternut squash, leeks, and a few pantry staples.

Freezer-Friendly: Double the batch and stash half for busy weeknights or last-minute meals.

Delicious: The sweet butternut squash and mild leeks create a cozy, well-rounded flavor.

Cozy: Really, is there anything cozier than a mug or bowl of soup on a cold day?

About This Recipe

This recipe is adapted from Vivian Howard’s But-a-Nut Soup in her book This Will Make It Taste Good. Of course, like all of her recipes, it’s amazing as is.

But I’ve simplified the process and ingredients to make it easier to cook on busy days or for meal prep.

Ingredients

Butternut Squash: You will need one large butternut squash. In a pinch, you could use frozen squash.

Leeks: I prefer fresh leeks, but you can use frozen leeks if you have them on hand.

Chicken Broth: You can use store-bought or home-canned chicken broth.

Spices: You will need ground nutmeg and ginger.

Apple Cider Vinegar: Apple cider vinegar makes the leeks shine. In a pinch, you can substitute it with white wine vinegar or red wine vinegar.

Maple Syrup: This is the chef’s kiss! You can substitute the maple with a little brown sugar or molasses pancake syrup.

Get the full list of ingredients and measurements on the printable recipe card below.

Tools You Will Need

Large Pot: I use a large Dutch oven to simmer the soup, but any large pot will work.

Bowl: You will need a large bowl to soak the leeks.

Skillet: Used to saute the sliced leeks.

Immersion Blender: I like using a stick blender because it’s easier and faster. But you can also use a regular blender.

Step-by-Step Instructions

Step 1: Gather the ingredients. Preheat the oven to 375° F.

Step 2: Slice the squash lengthwise and scoop out the seeds.

Drizzle the flesh of the squash with olive oil, season with salt and pepper to taste, and roast for 1 hour.

The squash is done when it can be easily pierced with a knife or fork.

When the squash is finished, set it aside to cool.

Step 3: Meanwhile, place the sliced leek rounds in a large bowl, and fill it with water. Set aside.

This will help remove any dirt from between the leek’s layers.

Step 4: In a large Dutch oven, melt the butter over medium heat.

Then, add the onion. Sauté until the onions are translucent, about 4-5 minutes. Season with salt and pepper to taste.

Step 5: Add the ground ginger and nutmeg and cook just until the spices are aromatic, about 1 minute.

Step 6: Immediately pour in a little bit of the chicken broth to deglaze the pot.

Use a wooden spoon to scrape up any browned bits of flavor from the bottom and sides of the pot.

Step 7: Pour in the remaining chicken broth. Then, scoop the butternut squash flesh out and place it in the pot.

Bring to a boil, then drop the heat and simmer, covered, for about 20 minutes or so.

Step 8: While the soup is cooking, use your hand or a large slotted spoon to lift the leeks out of the water and into a strainer. Rinse with clean water.

Do not dump them out or all of the dirt in the bottom of the bowl will get back on the leeks.

Step 9: In a small skillet, melt the butter over medium heat. Then, add the leeks. Cook until the leeks begin to soften.

Season with salt and pepper to taste.

Step 10: Add the apple cider vinegar and maple syrup. Let it cook until it is bubbly and slightly reduced.

Then, remove from the heat and set aside.

Step 11: When the soup is ready, use an immersion blender to blend the ingredients until smooth.

Taste the soup here and there to test the texture.

Step 12: Serve the soup garnished with the leeks and your other favorite toppings (croutons, crispy bacon, sour cream, etc.).

Tips for Success

• If you ask me, the more leeks, the merrier. Feel free to double up.
• Don’t skip soaking the leeks; this is the easiest way to remove the dirt from the layers.
• Taste-test the soup’s flavor as you go, and season as needed.
• An immersion blender makes blending easiest, but a regular blender works too (just blend in batches and be careful with the hot liquid).
• This soup keeps well in the freezer for up to 3 months, so I often make a double batch.

Serving Suggestions

Sourdough: I like to serve this soup with toasted sourdough or even in a sourdough bread bowl.

Roasted Chicken: Compliment this creamy butternut squash soup with a side of delicious roast chicken. Or when I’m short on time, I pair it with an Instant Pot whole chicken.

Grilled Cheese: This soup is delicious with a grilled cheese made with sourdough sandwich bread or fresh-milled Pullman bread.

Cheddar Pork Chops: I love the crispy texture of this cheddar pork chop recipe alongside a cup of butternut squash and leek soup.

Salad: On warmer days, I love to pair this soup with lemon cucumber salad.

Storing

• Store leftovers in an airtight container in the fridge for up to a week.
• To freeze, I like to portion it into Soupercubes or freezer-safe containers, and it keeps for up to 3 months.

Variations

Curry: Add a tablespoon of curry powder to the soup base for extra flavor and depth.

Smoked Paprika: A pinch of ground paprika adds a subtle warmth and smoky undertone.

Apple: Adding chopped apples before blending will add a hint of sweetness and autumnal flavor.

Ginger: Grated fresh ginger adds a bright, zesty kick to the soup base.

FAQs

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