Butternut Squash Potato Leek Soup
Butternut Squash Potato Leek Soup is a creamy, vegetarian soup packed with butternut squash, leeks, and russet potato. It’s as hearty as it is comforting, and it’s perfect topped with crispy thyme croutons.
I first posted this recipe in January 2013, and I decided since it’s one of my favorite soups, that it was in need of an upgrade. A photo AND recipe upgrade.
This butternut squash soup recipe has a velvety smooth texture that’s so comforting on a chilly day. If you like potato leek soup, you’ve got to try this.
It’s potato leek soup with a butter-nutty twist!
Butternut Squash Potato Leek Soup
This recipe was inspired by Cooking Light magazine’s Golden Winter Soup that I came across many years ago. It’s so easy to make, and please don’t let pureeing the soup in a blender deter you from trying it. It comes together in a flash, and it really will appeal to the whole family. There are no chunks of vegetables in it to scare the kids away, or veggie-challenged adults for that matter. 😉
The leeks are what make this soup special for me. Leeks have such a nice, mild onion flavor, and I’d never cooked with them before I made this soup. I have to say, I haven’t looked back, and I use them any time I can.
Leeks are dirty little guys, and need to be cleaned well. I learned how to clean them by watching an episode of Rachael Ray way back when, by thinly slicing the white and light green parts of the leek only, and discarding the dark green part.
Leeks don’t make your eyes water when you slice them, which is nice. That means no more running mascara, ladies. 😉
Fill a large bowl with water, place the leek slices in the water, and separate them with your fingers.
The leeks will float on top of the water, and the grit will sink to the bottom…..just like magic! Just be sure to do a good job of breaking them up and working the water in with your fingers in order to remove all of the grit.
From there, drain the leeks in a colander. You can also halve the leeks, leaving the root intact, spread the layers, and stand them up under running water and the grit will run right out. See which method works best for you. 🙂
Recipe tips and substitutions
- For extra flavor, I added a bouquet garni, which consists of a sprig of thyme, sprig of Italian flat leaf parsley, 6 peppercorns, and one bay leaf. I tied them up in the dark green part of the leek that I was going to discard anyway, or you can use cheesecloth. This is optional, but it really does add a nice flavor without adding herbs and spices. You can also sub out the veggie stock for chicken if you’d like a meatier flavor.
- I added 1/4 cup of heavy cream to my soup after I pureed it, which was plenty for me, or you can also add half and half. Sometimes I don’t want any richness in my soup, so I leave it out entirely and add a dollop of sour cream, Greek yogurt, or creme fraiche on a bowl by bowl basis. It’s totally up to you.
- I made some crispy, homemade thyme croutons to make this soup even heartier, and did it ever do the trick. Omit the croutons if you’d like to make this recipe gluten-free.
Hungry for more soup? See all my Soup Recipes.
More butternut squash recipes you’ll love:
Butternut squash pie by Joy of Baking
For the soup:
For the croutons:
Prepare the soup:
Prepare the croutons:
Serving Size: 1
Amount Per Serving: Calories: 238 Total Fat: 9g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 16mg Sodium: 352mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 6g Sugar: 6g Sugar Alcohols: 0g Protein: 5g