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    Home » Recipes » Soups/stews

    Butternut squash leek soup with potatoes and herbs

    Published: Sep 29, 2020 · Modified: Oct 19, 2023 by Trish Bozeman · This post may contain affiliate links · 3 Comments

    Jump to Recipe Jump to Video Print Recipe

    Cozy vegan butternut squash leek soup recipe! An easy, one-pot butternut squash potato leek soup that is silky smooth and oh-so comforting.

    Butternut squash leek soup close up with fresh herbs

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    Hi, Rhubarbarians!

    Soup season has arrived here on the blog! This butternut squash leek soup recipe is super silky smooth, super flavorful, and super perfect for your cozy soup craving.

    Here's a list of our 20 best vegetarian soups and 10 best recipes for butternut squash soup!

    Jump to:
    • Easy vegan comforting soup
    • Ingredients and equipment
    • Do I need to peel the butternut squash?
    • Golden potatoes for creaminess
    • How to serve
    • Prep ahead, storing, and freezing tips
    • FAQs
    • Recipe
    • Comments and reviews

    Easy vegan comforting soup

    This butternut squash potato leek soup is basically comfort in a bowl. Butternut squash, leeks, golden potatoes, fresh thyme, fresh sage, fresh rosemary. All cooked together and pureed into golden goodness. My kind of start to soup season right here.

    The golden potatoes make this soup super creamy. Without any coconut milk! Everything cooks in one pot so it's easy enough for a weeknight too. Mega-score.

    You will love this cozy, spicy carrot soup recipe!

    Butternut squash and leek soup in white bowls with herbs

    Ingredients and equipment

    Here's what you need to make perfect butternut squash and leek soup! Full ingredients and instructions are listed in the recipe card at the bottom of this article.

    Ingredients:

    • Leeks
    • Butternut squash
    • Oil
    • Garlic
    • Potatoes
    • Vegetable stock and water
    • Herbs
    • Salt and pepper

    Equipment:

    • Cutting board
    • Chef's knife
    • Peeler or sharp knife for peeling
    • Spoon for scooping out the squash seeds
    • Cooktop or stove top
    • Dutch oven or soup pot
    • Measuring cups
    • Stirring utensil like a wooden spoon
    • Blender or immersion blender
    • Ladle, soup bowls, and spoons for serving

    You'll love this butternut squash soup with chickpeas and smoked gouda recipe next!

    Do I need to peel the butternut squash?

    Well, technically.. no, but we always do when making butternut squash soup! The skin is edible, but is very tough and can be hard to puree even after it's cooked.

    We would only leave the skin on if you have a really powerful blender like a Vitamix that won't leave any bits of squash skin after it's pureed.

    We also like to puree our soups with an immersion blender, which isn't powerful enough to puree butternut squash skin.

    We wrote a post all about butternut squash! A great resource for butternut squash beginners.

    Golden potatoes for creaminess

    As mentioned above, there isn't any cream or coconut milk in this soup!

    The creaminess comes from the golden potatoes. When pureed, they take on such a cozy texture. Perfect for pureed soup.

    Have you tried our roasted butternut squash halves with thyme honey butter?

    Butternut squash potato leek soup in a white bowl with herbs and a spoon

    How to serve

    We think this butternut squash leek soup is filling enough for a main dish! We usually serve it alongside crusty bread with butter and a side salad.

    Because it's so simple, you can jazz it up any way you'd like. Maybe add some crispy, roasted chickpeas on top. Top with crunchy croutons or some toasted nuts and seeds. Roast the butternut squash and add those to the top. Pomegranate arils for those who love colorful bowls! Get creative with it or choose from our list of best butternut squash toppings.

    Prep ahead, storing, and freezing tips

    • Prep ahead: All of the veggies can be pre-chopped up to 2 days ahead and kept in the refrigerator.
    • Storing: Leftovers can be stored in the refrigerator for up to one week.
    • Freezing: Freeze the cooked soup in an air tight freezer safe container for up to 6 months. Reheat on the stove top or in the microwave from frozen or thawed.

    FAQs

    Is this vegan?

    Yep! This is vegan

    Can I use a different type of potato?

    Yes. But, golden potatoes will give you the creamiest texture. If you use a different type of potato, we recommend peeling them first.

    What goes well with butternut squash soup?

    We like to serve this with a side salad and some crusty bread with butter. See the section above titled "How to serve" for more tips.

    Have you tried our soft and fluffy butternut squash rolls?

    Bowls of butternut squash leek soup with herbs and spoons

    Recipe

    Butternut squash leek soup with herbs on top

    Butternut squash leek soup with potatoes and herbs

    Trish Bozeman
    Cozy vegan butternut squash leek soup recipe! An easy, one-pot butternut squash potato leek soup that is silky smooth and oh-so comforting.
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course dinner, Main Course, Soup
    Cuisine American
    Servings 8 servings
    Calories 184 kcal

    Ingredients
      

    • 2 medium leeks, dark leaves removed.
    • 1 medium butternut squash
    • 2 tablespoon extra virgin olive oil or coconut oil
    • 2 large garlic cloves, minced
    • 2 lbs golden potatoes, cubed
    • 6 cups vegetable stock
    • 2 cups water
    • 2 full stalks fresh thyme. About 10 individual branches
    • 1 branch fresh rosemary. About 4"
    • 1 stalk fresh sage. About 7 leaves
    • Salt and pepper

    Instructions
     

    • Slice the leeks in half lengthwise and rinse well. Then slice them crosswise into half moons about ½" thick. Peel the butternut squash and slice in half lengthwise. Scoop out the seeds and soft flesh. Cube the squash into 1" cubes.
    • Heat the oil in a soup pot or dutch oven over medium heat. Add the leeks and saute, stirring occasionally, until softened, about 10 minutes. Add the garlic and saute, stirring often, until fragrant, about 2 minutes. Add the squash and potatoes and stir to combine. Saute 2 minutes, until fragrant.
    • Add the stock, water, and the herbs. Increase heat to high and bring to a boil. Once boiling, reduce heat to simmer. Simmer 15 minutes, or until the potatoes and squash are very tender. 
    • Remove the herbs and puree the soup with an immersion blender or in batches in a blender. Season with salt and pepper to taste. Enjoy!

    Video

    Nutrition

    Serving: 1bowlCalories: 184kcalCarbohydrates: 36gProtein: 4gFat: 4gSaturated Fat: 1gSodium: 723mgPotassium: 847mgFiber: 5gSugar: 5gVitamin A: 10712IUVitamin C: 45mgCalcium: 75mgIron: 2mg
    Keyword gluten free, one pot, vegan, vegetarian
    Tried this recipe?Let us know how it was!

    More soup recipes for you!

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    Curried butternut squash soup
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    vegetable barley soup
    Rich and flavorful Instant Pot vegetable barley soup

    If you make this recipe, please let us know on social media or in the comments below! Leave a star rating in your comment or tag us on Instagram with #Rhubarbarians

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Lynn Dowing

      October 21, 2021 at 9:41 am

      So easy and yummy. I tripled + the recipe and added 1 teaspoon of berbera for a mild after taste kick. I feed some homeless in my area and with bread and a drink this was a huge hit!

      Reply
      • Trish Bozeman

        October 21, 2021 at 10:09 am

        Amazing! Thank you so much for advocating for your community. 🙂

        Reply
    2. Sarah Rosenkranz

      September 16, 2020 at 5:51 pm

      5 stars
      So delish!!!

      Reply

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