Cozy vegan butternut squash leek soup recipe! An easy, one-pot butternut squash potato leek soup that is silky smooth and oh-so comforting.
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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.
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!
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.
- Butternut squash
- Vegetable stock and water
- Salt and pepper
- 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?
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.
Yep! This is vegan
Yes. But, golden potatoes will give you the creamiest texture. If you use a different type of potato, we recommend peeling them first.
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?
Butternut squash leek soup with potatoes and herbs
- 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
- 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!
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