Creamy Butternut Squash Potato Leek Soup
Butternut Squash Potato Leek 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!
Servings: 8 servings
Calories: 207kcal
Ingredients
For the soup:
- 2 tablespoons olive oil
- 3 leeks white and light green parts thinly sliced, cleaned, halved, and sliced
- 2 cloves garlic minced
- pinch cayenne pepper add more for added heat
- 5 cups cubed peeled and seeded butternut squash, about 1 large (cut into 1" chunks); See notes.
- 2 medium potatoes peeled, and cubed (about 1 1/2 cups in 1" chunks). I highly recommend using Yukon gold potatoes for their creamy texture
- 1 bay leaf
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried; sub with your favorite herbs
- 6 cups homemade vegetable stock or your favorite store bought brand; see note 2
- salt and pepper to taste
- 1/4 cup heavy cream optional; see note 3
Instructions
Prepare the soup:
- 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.2 tablespoons olive oil, 3 leeks, 2 cloves garlic, pinch cayenne pepper
- 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.5 cups cubed, 2 medium potatoes, 1 bay leaf, 1 tablespoon chopped fresh thyme, 6 cups homemade vegetable stock
- 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!salt and pepper, 1/4 cup heavy cream
Video
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.
- If you like a thicker soup, start with 4 cups of broth and add 1-2 more cups after pureeing to reach the desired consistency.
- Add more cream for the desired amount of richness. Sub with coconut milk for a vegan option.
- Store butternut squash potato leek soup in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition
Calories: 207kcal | Carbohydrates: 18g | Protein: 15g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 942mg | Potassium: 293mg | Fiber: 3g | Sugar: 4g | Vitamin A: 668IU | Vitamin C: 15mg | Calcium: 32mg | Iron: 2mg