Butternut Squash Soup is velvety smooth, creamy, and one of the most comforting soups you'll ever eat. It's naturally gluten free, vegetarian and great for meal prep!
Heat the oil in a large soup pot or Dutch oven over medium low heat. Add the leeks and sauté until soft, about 4 minutes. Add the garlic and cayenne pepper and sauté 30 seconds longer.
Add the butternut squash and potato, and sauté 1 minute more. Increase the heat to medium, then add the bay leaf, thyme 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 bay leaf.
Puree the soup with an immersion blender or high speed blender until smooth. Do this in two batches in a blender as necessary.
Stir in the cream and season with salt and pepper, to taste. Serve and enjoy!
Notes
Pro tips: Prep the butternut squash and potato to make meal prep even faster, or purchase pre-cubed butternut squash as a time saver. See my tutorial on how to peel and cut butternut squash easily as it's more cost effective to do it yourself.
For extra flavor, consider adding a tablespoon of freshly grated ginger.
I added 1/4 cup of heavy cream to my soup after I pureed it, which was perfect for me. For a creamier soup, add more, or to make it healthier, omit it altogether.
See my Greek panzanella recipe to access the recipe for homemade croutons. You may also use store bought croutons or omit them altogether to this recipe gluten free.
Store butternut squash soup in the refrigerator for up to 5 days or freeze for up to 3 months.