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 cornbread muffins
Butternut squash mac and cheese
Butternut squash pie by Joy of Baking
Harvest butternut squash salad
Roasted butternut squash pear soup
Butternut Squash Potato Leek Soup
Ingredients
For the soup:
- 2 tablespoons unsalted butter
- 3 cups leeks white and light green parts thinly sliced, cleaned, halved, and sliced
- 2 cloves garlic minced
- pinch cayenne pepper
- 5 cups cubed peeled and seeded butternut squash, about 1 medium (cut into 1" chunks)
- 1 large russet potato peeled, and cubed (about 1 1/2 cups in 1" chunks)
- bouquet garni 1 sprig thyme, 1 sprig flat leaf parsley, 6 peppercorns, & 1 bay leaf, optional*
- 6 cups low sodium vegetable stock I used 4 cups vegetable stock and 2 cups water*
- salt and pepper to taste
- 1/4 cup heavy cream optional*
For the croutons:
- 1 1/2 tablespoons extra virgin olive oil
- 2 teaspoons freshly chopped thyme (or 1 teaspoon dried
- 2 cups cubed baguette or French bread cut into 1/2" cubes*
- salt to taste
Instructions
Prepare the soup:
- Heat the butter in a large soup pot over medium low heat. Add the leek and sauté until soft, about 4 minutes. Add the garlic and cayenne pepper and sauté 30 seconds. Add the squash and potato, and sauté 1 minute more. Add the bouquet garni and broth and bring to a boil. Reduce heat to medium low and simmer for 20 minutes, or until the squash and potato are very tender. Remove from heat and discard the bouquet garni.
- Ladle half of the soup into a blender. Remove the center piece of the lid in order for the hot air to escape and cover partially with a dish towel. Puree until smooth and pour into a large bowl. Repeat with the other half of the soup. When finished, add the salt, pepper, and cream, if using. Add more salt and pepper if desired.
Prepare the croutons:
- Preheat the oven to 350 degrees. Place the bread on a rimmed baking sheet and toss with the olive oil, thyme, and salt until well coated. Bake on the middle rack of the oven in a single layer, tossing halfway through, for about 15-20 minutes or until golden brown. Remove from the oven and cool slightly. Top the soup with croutons and extra cream for garnish, if desired, and enjoy!
Notes
- Cook time above includes baking the croutons while the soup is simmering.
- *Bouquet garnis are a nice way to add extra flavor to soup. Wrap the ingredients in cheesecloth or the dark green top of the leek!
- *Chicken stock or water may be substituted for the vegetable stock.
- *Depending on how rich you like your soup, you can add the cream, half and half, or simply omit it and serve with a dollop of creme fraiche, sour cream, or Greek yogurt on a bowl by bowl basis. Soup should not be frozen once the cream is added.
- *I used a 3 1/2 ounce mini baguette for my croutons, which was the perfect size.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
66 Comments on “Butternut Squash Potato Leek Soup”
This was absolutely delicious! Thank you so much 🙂
I’m so glad you liked it, Bailey! Thanks for the feedback.
It is soup season and this is one soup I will definitely be making!! It looks amazing!! 🙂
Thank you, Chelsea! Even my kids enjoyed this one. 🙂
Mmmm…I love the mild onion flavor of the leek, as well. This soup looks perfect for the season. I love that you can spice-up butternut squash (soup) or quiet it down with the focus on its sweet flavor and beautiful texture. Pinned!
I love how versatile butternut squash is too — it certainly makes the perfect soup! Thank you for the pin, Annie! 🙂
Mmmm…I could eat butternut squash soup all day, everyday! And love the croutons here. Pureed soups are all about the toppings, in my opinion!
I feel the same way about butternut squash soup — I have quite the variety of it here for a reason! 🙂 And special toppings are a must for pureed soups!
I am already in love with this soup.. it looks so thick and creamy and oh so delicious.. i have all the ingredients on hand and I am so making this tonight.. love it! 🙂
Thank you, Arpita, and I hope you enjoy the soup! 🙂
Oh, man I am just LOVING the color of this gorgeous soup and how smooth and creamy it looks! Butternut-anything FTW!! 😀
Yes to butternut squash anything! I’m with you! 🙂
This soup looks delicious, Marcie! And your photos are absolutely gorgeous. I love the addition of potatoes and leaks in this soup. So perfect for the fall!
Thank you, Gayle! I love the texture that one russet potato gives the soup, and leeks are just the best! 🙂
Marice this looks absolutely delicious! I love that beautiful golden color. I’ve been on a huge soup kick with all this cold weather and this would be perfect for dinner. Pinning!
I can’t get enough soup, Cindy, and I ate it with extra croutons! It made a great dinner. 🙂
Yum!
I was actually planning to make some BNS soup tomorrow, but I wouldn’t have thought to put leek in it. Great idea!
Thanks, Dannii! Leeks are so great for adding flavor. 🙂
I love this kind of soup. Blending doesn’t stop me. Yes, the leeks would give it a deeper flavor texture. And the cream would not be an optional—-I want it.
This kind of soup is almost easier — there are so few ingredients in here, and pulsing it makes it just perfect! I hear you on the cream, too. 🙂
This soup looks amazing! If it’s one of your favorites I must try it. I love butternut squash, and can imagine how good it is with leeks. Yum!
Thank you, Natalie! We just finished the soup last night and I’m so bummed that it’s gone! 🙂
Such gorgeous pictures!! It’s perfect for cold nights!
Thank you, Ami! It really is a cold winter night kind of soup. 🙂
Thanks so much for the leek washing tips, Marcie! I learnt the hard way that leeks can stay gritty.
The soup sounds perfect. I love mild, creamy soups like this, but I really like that you’ve added the bouquet garni and cayenne for a punch of flavour. 🙂
Thanks, Helen! Leeks are a little bit of a pain to clean, but the flavor is so worth it! I was trying to find the right balance between flavor and mild with this, and I think it’s just right. 🙂
Beautiful pictures Marcie! Looks delicious. I was just saying to myself today that I need to cook something with butternut squash 🙂
Thank you, Christin! I no sooner use up a butternut squash then I grab another one. I cannot get enough! 🙂
Leeks are one of those things I hate to clean … haha but it would be worth it for this soup! It looks sooo cozy and comforting. And with the cold weather we’ve had lately, exactly what I need!
Leeks are a pain, but yes, they’re so worth it! It’s finally colder here, so this soup really hit the spot! 🙂
A very easy way to clean leeks is to slice them, submerge them in water and with your hands just break them up. My two year old loves that “job” haha!
That’s a great job for the kids — love it! 🙂
I saw this soup on IG and about fell over! The pictures are stunning!!! And so inviting. I just want to dig in and never come out! Love, love love the lack of spice. Sometimes just creamy leek squash goodness is all you need. 🙂 Pinned!
Thank you, Lindsey — I appreciate that! You’re so right too…it was nice just indulging in creamy leek squash goodness! 🙂
Yum this looks so creamy and I love the addition of leeks 🙂
Thank you, Medha! The leeks added so much to this soup. 🙂
This soup looks amazing, Marcie! It’s been snowing here and soup is exactly what we need to warm up with! Love how creamy it is and the color is just gorgeous!
This soup looks so hearty and delicious!!
Thank you, Jocelyn! 🙂
nothing like a bowl of hot soup in this cold weather. Looks awesome Marcie and thanks for that tip on cleaning leek!
Thank you, Manali! 🙂
First, let me just say that this soup looks amazing (gorgeous in color and presentation, my dear), so you can hear it being PINNED, I’m sure! Also, I love, love, love cooking with leeks! Yes, they are dirty little buggers, but I love the flavor, and I mentioned in one of my posts that they don’t make you cry too! Proof that great minds think alike! xoxoxo
Thank you for the kind words, Kristi, and yes, I could hear it being pinned! lol And here’s to leeks — a pain to clean but they keep your makeup intact! 🙂
Great tip for cleaning leeks! Great idea adding them to butternut squash soup. Sounds delicious and such pretty pictures too!
Thank you, Sherri! 🙂
Mmmmm this soup looks so comforting! And I’m a huge fan of leeks, so this is right up my alley!
Thanks, Chris, and have a great weekend! 🙂
I don’t give leeks the attention they deserve. LOve this soup and how creamy good it looks 🙂
Sometimes I forget about leeks and get mad at myself! They’re not something I have all the time but I’m trying to change that — they seriously make things more special. 🙂
I make leek and potato soup like once a week for my kids. . they love it. . but potato leek soup with a butter-nutty twist?!!! love this!! Totally trying this!!
Thank you, Alice! I hope you (and your kids!) like it! 🙂
Wow, that color is brilliant!
Thank you! 🙂
I am so in the soup mood Marcie – it’s cold and we have snow 🙁 so I need a bowl full of comfort – this would work perfectly!!!
This soup looks great Marcie! Definitely a hearty, comforting and delicious recipe that I must make.
Thank you, Thalia! Hope you’re having a great weekend! 🙂
I made this yesterday for my family on thanksgiving and it was FABULOUS! Plus it was so quick to put together! Took me less than an hour (with store bought croutons*).
Also, the soup was rich enough that I personally did not need the cream, but left some out for the guests in case they wanted to add some for themselves. I plan to make this again and again. Thanks so much for the beautiful recipe!
I’m so glad that you enjoyed the soup, Megan, and thank you for the feedback! I often leave the cream out of the soup as I prefer it as-is most of the time. Hope you had a great Thanksgiving! 🙂
I love Butternut squash! This soup looks thick and creamy-licious – comfort food in a bowl!
Thank you, Abigail! It’s my favorite fall-winter soup! 🙂
This soup looks so creamy and delicious! Perfect for fall!
Thank you, Nancy!
I have SO many recipes that could use upgrades….good for you for doing it! This soup sounds flavorful and comforting and perfect for fall!
I have plenty more where this one came from! haha
Love this recipe! I added some separately made beans to the bottom of each bowl and it was extra filling and delicious!
I’m so glad that you enjoyed the soup Samantha — thank you for the feedback! 🙂